Raised Flannel Cakes

Name: Raised Flannel Cakes
Ingredients: 1 pint and a half of sweet milk; 2 large tablespoonfuls yeast; 1 pint flour; 1/2 pint cornmeal; 1 teaspoonful salt; 1 tablespoonful sugar; 2 eggs, beaten separately

From Delicate dishes, 1896

Presented as published in 1896. 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

1704Calories

58 gProtein

329 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories1704 kcal

Protein58 g

Carbohydrates329 g

Fiber11 g

Sugars15 g

Total Fat17 g

Saturated Fat3.6 g

Monounsaturated Fat5 g

Polyunsaturated Fat3.1 g

Omega-30 g

Cholesterol372 mg

Sodium2500 mg

Potassium863 mg

Calcium115 mg

Iron23 mg

Magnesium135 mg

Phosphorus730 mg

Zinc5.5 mg

Copper0.7 mg

Manganese2.2 mg

Vitamin D2 mcg

Vitamin C0.1 mg

Vitamin A160 mcg

Vitamin E1.2 mg

Vitamin K0.4 mcg

Vitamin B60.9 mg

Vitamin B120.9 mcg

Thiamin (B1)5.2 mg

Riboflavin (B2)2.9 mg

Niacin (B3)32 mg

Folate1186 mcg

Choline312 mg

Caffeine0 mg

Water118 g

As published

This recipe was extracted from Delicate dishes (1896), page 13. The excerpt below is the record exactly as published.

RAISED FLANNEL CAKES. Boil a pint and a half of sweet milk and let it stand till lukewarm. Add 2 large tablespoonfuls yeast and pour upon I pint flour, ^ pint cornmeal, i teaspoonful salt and I tablespoonful sugar, mixed well together. Cover closely and put in a warm place. In the morning add 2 eggs, beaten separately

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