Buckwheat Cakes

Name: Buckwheat Cakes
Ingredients: 1 quart lukewarm water; 2 cups Purity Flour; Purity Buckwheat Flour to make thin batter; } cake yeast; dissolved in warm water

From Purity flour cookbook, 1917

This batter may be kept for several months without renewing if kept cool.

Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 15. The excerpt below is the record exactly as published.

BUCKWHEAT CAKES 1 quart lukewarm water. 2 cups Purity Flour. Purity Bucliwheat Flour to make thin batter. } cake yeast, dissolved in warm water

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