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Wheat Cakes
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 12
For Flannel Cakes, add four ounces of cornmeal.
Presented as published in 1907. 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
560Calories
16 gProtein
104 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories560 kcal
Protein16 g
Carbohydrates104 g
Fiber0 g
Sugars14 g
Total Fat9.8 g
Saturated Fat4.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol108 mg
Sodium887 mg
Potassium192 mg
Calcium454 mg
Iron7.6 mg
Magnesium35 mg
Phosphorus329 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A88 mcg
Vitamin E0.4 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.7 mg
Folate193 mcg
Choline75 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 150. The excerpt below is the record exactly as published.
WHEAT CAKES. FLANNEL CAKES. Sift together three pounds of flour, three ounces of baking powder, six ounces of pow- dered sugar, half a teaspoonful of salt; mix with milk to a thin batter, add six beaten eggs (or the yolks only), and three ounces of melted butter
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