Indian Flapjacks
From The Pocumtuc housewife, 1897
Presented as published in 1897. 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
3264Calories
132 gProtein
266 gCarbs
210 gFat
Full nutrition (33 nutrients)
Calories3264 kcal
Protein132 g
Carbohydrates266 g
Fiber151 g
Sugars7.4 g
Total Fat210 g
Saturated Fat18 g
Monounsaturated Fat39 g
Polyunsaturated Fat138 g
Cholesterol0 mg
Sodium185 mg
Potassium4785 mg
Calcium1270 mg
Iron36 mg
Magnesium1955 mg
Phosphorus3692 mg
Zinc28 mg
Copper6.4 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A0 mcg
Vitamin E1.5 mg
Vitamin K21 mcg
Vitamin B63.5 mg
Vitamin B120.1 mcg
Thiamin (B1)17 mg
Riboflavin (B2)4.3 mg
Niacin (B3)53 mg
Folate2362 mcg
Choline402 mg
Caffeine0 mg
Water50 g
As published
This recipe was extracted from The Pocumtuc housewife (1897), page 4. The excerpt below is the record exactly as published.
Indian Flapjacks* Scald a quart of Indian meal. When lukewarm stir in half a pint of flour, half a teacup of yeast, salt
Cook this with the app: pantry check, scaling, and the assistant.