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Army Slap-Jacks
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Similar to buckwheat cakes.
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
14Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0.4 g
Carbohydrates3 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2343 mg
Potassium5.8 mg
Calcium9.3 mg
Iron0.2 mg
Magnesium3.5 mg
Phosphorus4.2 mg
Zinc0.1 mg
Copper0 mg
Manganese0 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.3 mcg
Choline0 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 2 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
Cook this with the app: pantry check, scaling, and the assistant.