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Flannel Cakes

Name: Flannel Cakes
Yield: 3 servings
Ingredients: One cupful of Indian meal; two of flour; three of boiling milk; one-fourth of a yeast cake; one teaspoonful of salt; one table-spoonful of sugar; two of butter

From Miss Parloa's new cook book and marketing guide, 1880

Serves 3

Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

542Calories

17 gProtein

81 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories542 kcal

Protein17 g

Carbohydrates81 g

Fiber11 g

Sugars4.8 g

Total Fat26 g

Saturated Fat1.5 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat11 g

Cholesterol21 mg

Sodium793 mg

Potassium461 mg

Calcium120 mg

Iron7 mg

Magnesium180 mg

Phosphorus362 mg

Zinc2.5 mg

Copper0.6 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K1.7 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.7 mg

Folate217 mcg

Choline32 mg

Caffeine0 mg

Water13 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 183. The excerpt below is the record exactly as published.

Flannel Cakes. One cupful of Indian meal, two of flour, three of boiling milk, one-fourth of a yeast cake, or one -fourth of a cupful of liquid yeast ; one teaspoonful of salt, one table-spoonful of sugar, two of butter

Cook this with the app: pantry check, scaling, and the assistant.