Flapjacks
From Blue Ribbon cook book, 1905
Stir batter each time before pouring.
Presented as published in 1905. 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
2250Calories
55 gProtein
403 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories2250 kcal
Protein55 g
Carbohydrates403 g
Fiber0.1 g
Sugars8.4 g
Total Fat48 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.6 g
Cholesterol39 mg
Sodium5165 mg
Potassium688 mg
Calcium1662 mg
Iron31 mg
Magnesium141 mg
Phosphorus1125 mg
Zinc3.7 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Choline20 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 79. The excerpt below is the record exactly as published.
Flapjacks—4 level cups flour, 1 level teaspoon salt, 2 level tablespoons Blue Ribbon baking powder, 2 teaspoons sugar, 3 tablespoons lard
Cook this with the app: pantry check, scaling, and the assistant.