Buckwheat Cakes

Ingredients

• Two cupfuls of dark buckwheat flour
• half a teacupful of corn meal
• a half teacupful of liquid yeast
• two teacupiuls of warm water
• one teaspoonful of salt
• one tablespoonful of molasses
• a level teaspoonful of soda

Method

1. 1

   Sift the flour and meal together; dissolve or mix, if liquid, the yeast in the water, which should be milk-warm; stir into the flour and meal; add the salt, pour in earthen bowl, jar or crock; cover with a thick cloth, or top; set in place where it will keep warm all night.

2. 2

   It should rise and fall by morning, when add the level teaspoonful of soda, sifted, the egg, and the molasses.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 51. The excerpt below is the record exactly as published.

Buckwheat Cakes Two cupf uls of dark buckwheat flour, half a teacup- ful of corn meal, a half teacupful of liquid yeast, or half a cake of dry or compressed yeast, two teacupiuls of warm water, one teaspoonful of salt, one tablespoon- ful of molasses, or syrup, and a level teaspoonful of soda

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