Plain Flapjacks
From Camp cookery (Kephart), 1910
Grease pan anew and stir batter every time before pouring.
Presented as published in 1910. 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
1898Calories
55 gProtein
408 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1898 kcal
Protein55 g
Carbohydrates408 g
Fiber0.1 g
Sugars13 g
Total Fat7.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5165 mg
Potassium688 mg
Calcium1662 mg
Iron31 mg
Magnesium141 mg
Phosphorus1125 mg
Zinc3.6 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Choline0 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 55. The excerpt below is the record exactly as published.
Plain Flapjacks. — 1 quart flour, 1 teaspoonful salt, 3 teaspoonfuls sugar, or 4 of molasses, 2 level tablespoonfuls baking powder. Rub in^ dry, two heaped tablespoonfuls grease
Cook this with the app: pantry check, scaling, and the assistant.