Buckwheat Cakes
From Buckeye cookery, 1892
Serves 3
Use care to ensure the flour is pure.
Presented as published in 1892. 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 Buckeye cookery (1892), page 27. The excerpt below is the record exactly as published.
one pint sweet milk and one pint water (one may be cold and the other boiling) ; flour, beat well until smooth, add the rest of the milk and water, and last a tea-cup of yeast
Cook this with the app: pantry check, scaling, and the assistant.