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Holland Flensjes
From Mary Jane's cook book, 1916
Serves 1
M. O. P., Boston.
Presented as published in 1916. 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
386Calories
22 gProtein
35 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories386 kcal
Protein22 g
Carbohydrates35 g
Fiber1.5 g
Sugars21 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium235 mg
Potassium537 mg
Calcium386 mg
Iron2.9 mg
Magnesium47 mg
Phosphorus463 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D4.3 mcg
Vitamin C0.1 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.4 mg
Folate72 mcg
Choline338 mg
Caffeine0 mg
Water293 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 76. The excerpt below is the record exactly as published.
HOLLAND FLENSJES. Milk, 1 cup. Sugar, 2 teaspoons. Eggs, 2. Salt, a pinch. Flour, 2 tablespoons. Cinnamon, 1 teaspoon
Cook this with the app: pantry check, scaling, and the assistant.