Buckwheat Cakes

Ingredients

• 1/2 cup fine bread crumbs or meal
• 1 yeast cake
• 2 cups scalded milk
• 1/2 cup lukewarm water
• 1/2 teaspoon salt
• 1 1/2 cups buckwheat flour
• 1 tablespoon molasses

Method

1. 1

   Pour milk over crumbs and soak for thirty minutes; add salt, yeast cake dissolved in lukewarm water, and buckwheat to make a batter thin enough to pour.

2. 2

   Let rise overnight; in the morning, stir well, add molasses, and one fourth teaspoon soda dissolved in one fourth cup lukewarm water, and cook as griddle-cakes.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 7. The excerpt below is the record exactly as published.

BUCKWHEAT CAKES. § cup fine bread crumbs or meal. J yeast cake. 2 cups scalded milk. J cup lukewarm, water. J teaspoon salt. 1} cups buckwheat flour. 1 tablespoon molasses. Pour milk over crumbs, and soak thirty minutes; add salt, yeast cake dissolved in lukewarm water, and buck- wheat to make a batter thin enough to pour. Let rise over night; in the morning, stir well, add molasses, one fourth teaspoon soda dissolved in one fourth cup lukewarm water, and cook as griddle-cakes. Save enough batter to raise another mixing, instead of using yeast cake; it will require one half cup. SOFT CORN BREAD (Spoon Bread). 1J pints of sweet milk. J pint of meal. 1 egg. Salt. 1 teaspoonful of quick yeast. Bake in oven. BREAD. 27 LUNCHEON ROLLS. $ cup scalded milk. 2 tablespoons melted butter. 2 tablespoons sugar. 1 egg. J teaspoon salt. Flour. J yeast cake dissolved in 2 tablespoons lukewarm water. Add sugar and salt to milk; when lukewarm, add dis- solved yeast cake and three fourths cup flour. Cover and let rise; then add butter, egg well beaten, and enough flour to knead. Let rise again, roll to one half inch thickness, shape with small biscuit-cutter, place in buttered pan close together, let rise again, and bake. SOUR MILK QRIDDLE-CAKES. 2J cups flour. 2 cups sour milk. § teaspoon salt. 1J teaspoons soda. 1 egg. Mix and sift flour, salt and soda; add sour milk, and egg well beaten. Drop by spoonfuls on a greased hot griddle; cook on one side. When puffed, full of bubbles, and cooked on edges, turn, and cook other side. Serve with butter and maple syrup. SWEET MILK Q RIDDLE-CAKES. 3 cups flour. 1 cup sugar. 1J tablespoons baking powder. 2 cups milk. 1 teaspoon salt

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