Buckwheat Cakes

Ingredients

• 1 quart buckwheat flour (sifted)
• one-half pint Indian meal
• four tablespoonfuls of yeast
• one teaspoonful salt
• two tablespoonfuls molasses (not sirup)
• Warm water (mixed milk and warm water is preferable)

Method

1. 1

   Mix the meal into the buckwheat flour; stir in gradually enough of the warm water, or milk and water, to make a moderately thick batter.

2. 2

   Then stir in the yeast.

3. 3

   Set to rise over night.

4. 4

   In the morning add the salt, and lastly the molasses or brown sugar.

5. 5

   Beat the mixture thoroughly; add milk and water if too thick, or buckwheat flour if too thin, before adding the salt and molasses, or brown sugar, and cook on a hot griddle.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 74. The excerpt below is the record exactly as published.

BUCKWHEAT CAKES. For all raised cakes a well-glazecl earthen crock or stone jar should be nsed for the batter, and the general rules for the treatment of batter followed. Batter must be made tl^e night previous. One quart buckwheat flour (sifted) ; one-]tialf pint Indian meal; four tablespoonfuls of yeast; 'one tea- spoonful salt; two tablespoonfuls molasses (not sirup), or in lieu thereof one and a half tablesi)oon- fuls brown sugar. Warm water (mixed milk and warm water is preferable)

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