Slappers
From Royal baker and pastry cook, 1913
Let stand for some hours or overnight.
Presented as published in 1913. 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
824Calories
39 gProtein
110 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories824 kcal
Protein39 g
Carbohydrates110 g
Fiber3 g
Sugars13 g
Total Fat46 g
Saturated Fat9.6 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol650 mg
Sodium1804 mg
Potassium765 mg
Calcium1066 mg
Iron10 mg
Magnesium82 mg
Phosphorus1563 mg
Zinc4.3 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E2.2 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.6 mg
Niacin (B3)7.8 mg
Folate284 mcg
Choline497 mg
Caffeine0 mg
Water349 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 11. The excerpt below is the record exactly as published.
Slappers. — Put 2 cups Indian corn meal in bowl with 34 teaspoon salt and 2 tablespoons butter. Pour on slowly sufficient boiling water to thoroughly moisten without being sloppy. Cover; let stand for some hours or overnight. Add 3 well-beaten eggs, 1 cup milk, and 1 cup wheat flour, the first half¬ cupful of flour being mixed with 2 teaspoons Royal Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.