Cornmeal Slapjacks

Name: Cornmeal Slapjacks
Ingredients: One quart of cold water; mixed with meal enough to make a thin batter; one teaspoonful of salt; one or two teaspoonfuls of baking powder; The addition of one or two well-beaten eggs will improve it.

From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885

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

2Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories2.4 kcal

Protein0 g

Carbohydrates1.2 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2841 mg

Potassium1.4 mg

Calcium291 mg

Iron0.5 mg

Magnesium11 mg

Phosphorus97 mg

Zinc0.1 mg

Copper0.1 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 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water946 g

As published

This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 11. The excerpt below is the record exactly as published.

Cornmeal Slapjacks. One quart of cold water is mixed with meal enough to make a thin batter, one teaspoonful of salt and one or two teaspoonfuls of baking powder having been stirred into the latter. The addition of one or two well-beaten eggs will improve it.

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