Buck-Wheats

Name: Buck-Wheats
Ingredients: ½ cake yeast; 1 cup water; 2 cups Buckwheat flour; 1 cup scalded milk; 2 tablespoon molasses; 1 egg; pinch of soda

From The Gertrude Bobbitt Circle cook book, 1948

Presented as published in 1948. 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 The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 4. The excerpt below is the record exactly as published.

BUCK-WHEATS y2 cake yeast dissolved in little 1 cup water water 2 cups Buckwheat flour 1 cup scalded milk Beat five minutes and let stand in warm place all night. In the morning add 2 tablespoon molasses and one egg, and pinch of soda. Let stand 15 minutes. Bake on hot griddle, spread thin. Miss Addle Brown (Deceased) RAISIN AND NUT BREAD 1 cup sugar 1 egg

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