Buckwheat Cakes
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Follow the method for Indian slap-jacks.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 270. The excerpt below is the record exactly as published.
buckwheat cakes. Fry the slap-jacks in a hot frying-pan, rubbed with a piece of raw fat salt pork or with a small piece of butter tied in a bit of clean cloth. If the frying- pan is not smooth, the cakes will stick to it ; therefore clean it by washing and wiping it thoroughly, and then rubbing it hard with dry salt. BUCKWHEAT CAKES. Sift together a quart of buckwheat flour, a teaspoonful of salt and two of baking-powder ; mix in enough milk or cold water to form a thick batter
Cook this with the app: pantry check, scaling, and the assistant.