Slapjacks
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
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.
slapjacks. Slapjacks. To properly cook slapjacks the frying pan should be perfectly clean and smooth inside. If it is not, too much grease is required in cooking. Scrape it after each panful is cooked, and then only occasional greas- ing will be required, and this is best done with a clean rag containing butter. Drop thin batter in with a spoon
Cook this with the app: pantry check, scaling, and the assistant.