Wheat (or Flannel) Cakes

Name: Wheat (or Flannel) Cakes
Ingredients: IMi pints flour; 1 tablespoon brown sugar; 1 teaspoon salt; 2 heaping teaspoons Royal Baking Powder; 2 eggs; IMi pints milk

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

2015Calories

78 gProtein

341 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories2015 kcal

Protein78 g

Carbohydrates341 g

Fiber0 g

Sugars49 g

Total Fat38 g

Saturated Fat17 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol460 mg

Sodium3464 mg

Potassium1765 mg

Calcium1693 mg

Iron24 mg

Magnesium204 mg

Phosphorus2223 mg

Zinc7.1 mg

Copper0.7 mg

Manganese2.9 mg

Vitamin D9 mcg

Vitamin C0 mg

Vitamin A394 mcg

Vitamin E1.4 mg

Vitamin K0.3 mcg

Vitamin B60.9 mg

Vitamin B124.8 mcg

Thiamin (B1)4 mg

Riboflavin (B2)3.1 mg

Niacin (B3)26 mg

Folate649 mcg

Choline424 mg

Caffeine0 mg

Water758 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 21. The excerpt below is the record exactly as published.

Wheat (or Flannel) Cakes. — IMi pints flour, 1 tablespoon brown sugar, 1 teaspoon salt, 2 heaping teaspoons Royal Baking Powder, 2 eggs, IMi pints milk

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