Buckwheat Cakes

Ingredients

• One quart of buckwheat flour sifted
• 2 tablespoons granulated sugar
• 2 tablespoons white flour
• % cake yeast dissolved in a little lukewarm water
• enough milk and water in equal proportions to make a stiff batter

Method

1. 1

   When yeast is dissolved, mix in flour and sugar, milk and water.

2. 2

   Put in crock to rise, in morning add 1 teaspoon salt, 1 teaspoon soda; more milk and water may be added to make batter of right consistency.

3. 3

   Stir, bake on hot greased griddle.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 66. The excerpt below is the record exactly as published.

One quart of buckwheat flour sifted, 2 tablespoons granulated sugar, 2 tablespoons white flour, % cake yeast dissolved in a little lukewarm water, enough milk and water in equal proportions to make a stiff batter. When yeast is dissovled, mix in flour and sugar, milk and water. Put in crock to rise, in morning add 1 teaspoon salt, 1 teaspoon soda; more milk and water may be added to make batter of right consistency. Stir, bake on hot greased griddle. KENTUCKY RECEIPT BOOK. Ill Waffles. One pint of flour, 1% coffee cups sweet milk, 2 eggs, 2 round- ed teaspoons baking powder, 1 teaspoon salt. Beat yolks, add milk and flour, reserving a little of the batter for baking powder. It must all be beaten to a cream; then stir in lightly the flour, the baking powder and whites. Grease -jyaflBe irons with butter, and fill % full of batter. Cook to a chestnut brown. Mush. One pint of sifted meal, 1 quart of cold water, salt to taste. Let water come to a boil; stir in meal gradually, then add salt. If it should be too thin add more meal, and if too thick, thin with sweet milk. Mush is very nice served hot with sugar and cream, or put ip. a deep dish, and when cold cut in strips; sprinkle with sifted flour; fry in hot lard ; serve for breakfast. Whole Wheat Biscuit. Sift 1 quart of whole wheat flour, add to it 1 kitchen spoon of lard, 1 teaspoon of salt, 1 teaspoon of soda, sufficient buttermilk to make a stiff dough; work it and cut in round shape. Bake in hot oven. Whole Wheat Rolls. Take 2 pints of flour, sift it ; add 1 kitchen spoon of lard, 1 tea- spoon of salt, 1 coffee cup of yeast and enough warm water to make a stiff dough; work it and set to rise; form into rolls ; set to rise again, then bake. Oream Waffles. One pint of sour cream, 1 pint of flour, 1 tablespoon commeal, i teaspoon soda, 1 teaspoon salt, 2 eggs. Beat eggs light and add the cream, stir in flour, cornmeal and salt; add soda dissolved in a little sweet milk, then stir in lightly, whites beaten to a froth ; cook in hot greased waffle irons. Bice Waffles. One pint of flour, 1 teaspoon sugar, 1 teaspoon salt, 1 tablespoon butter, 2 eggs, % pint new milk, % cup warm boiled rice, 1 heaping teaspoon baking powder. Sift flour, sugar, salt and baking powder together, rub butter into flour, then add beaten yolks and rice, lastly add the stiffly beaten whites. Bake in hot greased waffle irons. Flannel Gakes. Heat % pint of new milk, add to it 1 heaping tablespoon butter, let it melt, then add % pint of Qold milk, 2 yolks beaten light, 2 table- spoons of yeast, 1 teaspoon salt, flour to make a stiff batter, set over night, or allow 4 hours to rise. When ready to bake, add the frothed 112 KENTUCKY RECEIPT BOOK. whites. Bake on a hot greased griddle. To vary the cakes, use half flour and half cornmeal prepared in the same way. French Bread. One quart of flour, % pint of milk, 1 tablespoon melted butter, 1 tablespoon melted lard, ^ cup of yeast, % teaspoon salt, 1 egff. Mix all the ingredients, then stir in the sifted flour; knead lightly and put in covered bucket to rise ; make into 1 large roll, gash on top with a knife and set in oven to bake. Waffles. One quart of flour, 3 eggs, lard size of a hen egg, 1 teaspoon salt, % teaspoon soda. Mix with sour cream until of right consistency. Bake in hot greased irons. Wheat Muffins. Six ounces of flour, 3 ounces butter and lard mixed, % pint of new milk, 1 teaspoon salt, 3 eggs. Put butter in flour, beat yolks and with milk, add to flour, salt and the frothed whites stirred in lightly. Put in hot, greased muffin rings and bake quickly. Yeast Muffins. One and one-half cups of flour, 1 pint new milk, 1 dessertspoon butter, ^cup of yeast, 1 teaspoonful salt, 2 eggs. Mix milk with flour, also beaten yolks, salt and melted mutter, then pour in yeast. Set to rise at night. When ready to bake in morning, add stiflBy-beaten whites. Grease muffin rings and bake in quick oven 30 minutes. Oraham Muffins. One coffee cup of Graham flour, 1 coffee cup white flour, 1 pint new milk, 1 kitchen spoon butter, 2 teaspoons baking powder, 1 tea- spoon salt, 1 egg. Stir sifted flour into the milk, add melted butter, salt and beaten egg ; mix well, then sift in baking powder. Bake in greased muffin rings, in quick oven. Wheat Muffins. One heaping pint of flour, 2 eggs beaten separately, 1 tablespoon of lard, 1 teaspoon of salt, not quite a pint of buttermilk, 1 teaspoon of soda, thin with sweet milk. Have muffin rings greased, and tfler- ably hot; pour in the batter. Waffles. One pint of flour, 2 eggs well beaten, lard size of a walnut, 1 pint of buttermilk, 1 teaspoon of soda ; mix and stir in lightly and beat well. Thin with sweet milk, cook in hot irons. Boston Brown Bread. Two coffee cups of rye flour, 2 cups of cornmeal, 2 cups of but- termilk, 1 cup black molasses, 1 teaspoon of soda, ^ teaspoon of salt. KENTUCKY RECEIPT BOOK. IIS Bake 2^ hours with slow fire. Pill the tin mold only half full so that it may rise. Velvet MufSns. One heaping pint of flour, 1 pint of sweet milk, 4 eggs beaten separately, lard size of a waliiut. Beat very hard until batter is light; add whites and cook at once in hot rings. Flannel Oakes. One pint of flour, 1 egg beaten separately, add 1 pint of butter- milk to the yolk and beat lightly, % teaspoon of soda, then salt. Add flour gradually, beat until smooth, then whites and lastly 1 tea- spoon of cool melted lard. Oraham Oems.. One and one-half pints of Graham flour sifted, 3 teaspoons of baking powder, add 1 tablespoon of butter or lard, and 1 teaspoon salt, 1 egg well beaten, % cup of sugar. Stir well and add sweet milk, making a batter ; fill the mufiin rings and bake. Snails. In making snails, use recipe for light rolls. Make bread in the morning and set to rise. In afternoon, take dough and with rolling pin roll into a sheet half an inch thick. Then spread with melted butter, sprinkle thickly with granulated sugar and cover with rais- ins; sprinkle over a little powdered cinnamon. Form into a long roll, cut with knife into pieces ^ inch long ; butter each snail on top, sprinkle on sugar and add three raisins. Place in bread pan suffi- ciently far apart to allow for rising. When risen bake a chestnut brown. They are delicious served hot or cold for luncheon or tea. Buckwheat Oakes

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