Indian Slapjack
Origin: Hartford, Connecticut
Source: Amelia Simmons, 1796
Ingredients
- 1 quart milk
- 1 pint Indian meal
- 4 eggs
- 4 spoons flour
- salt
- suet, lard or butter
Instructions
- Beat together 1 quart of milk, 1 pint of Indian meal, 4 eggs, 4 spoons of flour and a little salt.
- Bake on griddles, or fry in a dry pan, or bake in a pan that has been rubbed with suet, lard or butter.