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Army Slap-Jacks
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Ensure the frying pan is smooth to prevent sticking.
Presented as published in 1885. 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
30Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein0.9 g
Carbohydrates6.3 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1171 mg
Potassium11 mg
Calcium5.8 mg
Iron0.5 mg
Magnesium3.4 mg
Phosphorus8.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline0 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 270. The excerpt below is the record exactly as published.
ARMY SLAP-JACKS. Dissolve two teaspoonfuls of salt in a pint of cold water ; mix the water smoothly with a tablespoonful of flour, and beat the mixture until it foams ; then mix into it enough flour to make a rather thin batter
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