Slap Jacks

Ingredients

• One quart of Indian meal
• a teacup of flour
• a teaspoonful of salt
• a teacup of yeast
• milk to the consistence of buckwheat cakes

Method

1. 1

   Scald Indian meal with boiling water until mushy.

2. 2

   When cool, add flour, salt, yeast, and enough milk to achieve the consistency of buckwheat cakes.

3. 3

   Bake on a griddle.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 78. The excerpt below is the record exactly as published.

a teaspoonful of salt, boil half an hour ; have hot in a small pan a tablespoonful each of butter and lard ; drop the boiling mush into the hot fat in little pats, fry a fight crisp brown on both sides. * Fried Mush, Ho. 2. Take a kitchen-bowl foil of cold mush, stir in it a piece of butter the size of a walnctt; warm the butter a little, but do not melt it ; then add two eggs, beaten separately and then together, a little salt, and drop it, a tablespoonful at a time, in hot drip- pings or sweet lard. Very nice for breakfast. Slap Jacks. One quart of Indian meal, scalded with boiling water, until the consistence of mush ; when cool, add a teacup of flour, a teaspoonfol of salt, a teacup of yeast, and milk to the oon* gistence of buckwheat cakes

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