vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Indian Slap-Jacks
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Serve with sugar, molasses, or butter.
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
785Calories
32 gProtein
41 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories785 kcal
Protein32 g
Carbohydrates41 g
Fiber33 g
Sugars7.9 g
Total Fat59 g
Saturated Fat8.2 g
Monounsaturated Fat12 g
Polyunsaturated Fat36 g
Omega-30 g
Cholesterol201 mg
Sodium1320 mg
Potassium1228 mg
Calcium485 mg
Iron7.8 mg
Magnesium491 mg
Phosphorus992 mg
Zinc6.4 mg
Copper1.5 mg
Manganese3 mg
Vitamin D2.2 mcg
Vitamin C0.7 mg
Vitamin A119 mcg
Vitamin E1 mg
Vitamin K5.3 mcg
Vitamin B60.7 mg
Vitamin B121.1 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.9 mg
Folate128 mcg
Choline263 mg
Caffeine0 mg
Water154 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.
INDIAN SLAP-JACKS. Pour over a pint of Indian meal enough hot milk to moisten it, and let it stand until it is cool ; then add a level teaspoonful of salt, two eggs beaten to a froth,_ and sufficient cold milk to make a batter
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