Buckwheat Cakes
From Royal baker and pastry cook, 1913
Do not use prepared or self-raising flours.
Presented as published in 1913. 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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 16. The excerpt below is the record exactly as published.
buckwheat cakes made with yeast or raised overnight by means of batter from revious day were apt to be either sour or eavy and disagreeable effects naturally followed their eating. Now by the use of Royal Baking Powder to raise the batter, these objections have been entirely overcome, and buckwheat cakes are made a most deli¬ cious and perfectly wholesome food that can be eaten by any one without the slightest digestive inconvenience. 2 cups pure buck¬ wheat (do not use the so-called “ prepared ” or “self-raising” flours), 1 cup wheat flour, 2 tablespoons Royal Baking Powder, y tea¬ spoon salt, all sifted well together. Mix with sweet milk into thin batter, and bake at once on a hot griddle. Buckwheat Cakes. — To 1 y pints pure buckwheat flour (never use prepared or self- raising flour) add % pint each wheat flour and Indian meal, 3 heaping teaspoons Royal Baking Powder, 1 teaspoon salt,
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