Wheat Flannel Cakes

Name: Wheat Flannel Cakes
Ingredients: eight tablespoonfuls of wheat flour; a gill of yeast; the same of fresh milk; a little salt

From French dishes for American tables, 1886

If mixture becomes acid, add 0.5 teaspoon of soda mixed in water.

Presented as published in 1886. 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

545Calories

40 gProtein

84 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories545 kcal

Protein40 g

Carbohydrates84 g

Fiber22 g

Sugars6.2 g

Total Fat10 g

Saturated Fat3.2 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol15 mg

Sodium86 mg

Potassium988 mg

Calcium185 mg

Iron4.8 mg

Magnesium70 mg

Phosphorus665 mg

Zinc7.1 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D1.2 mcg

Vitamin C0.2 mg

Vitamin A39 mcg

Vitamin E0.3 mg

Vitamin K0.5 mcg

Vitamin B61.2 mg

Vitamin B120.7 mcg

Thiamin (B1)8.7 mg

Riboflavin (B2)3.4 mg

Niacin (B3)34 mg

Folate1850 mcg

Choline52 mg

Caffeine0 mg

Water119 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 96. The excerpt below is the record exactly as published.

Wheat Flannel Cakes. Mix together eight tablespoonfuls of wheat flour with a gill of yeast, the same of fresh milk, and a little salt

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