Flannel Cakes, No. 1

Name: Flannel Cakes, No. 1
Yield: 8 servings
Ingredients: One quart of flour; two eggs; one large kitchen spoonful of yeast; sweet milk enough to make a thin batter

From Virginia Cookery-book, 1884

Serves 8

Presented as published in 1884. 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

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 17. The excerpt below is the record exactly as published.

Flannbl Cakbs, No. 1. One quart of flour at night, two eggs, one large kitchen spoonful of yeast, sweet milk enough to make a thin bat- te

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