Buckwheat Cakes

Ingredients

• 2 cups scalded milk
• 1 yeast cake
• 1 teaspoon salt
• 1/2 cup warm water
• 2 cups buckwheat flour
• 1/2 teaspoon soda
• 1 tablespoon molasses or brown sugar

Method

1. 1

   Add molasses and salt to the milk, and when cool enough add half teaspoon soda dissolved in a little warm water, and the buckwheat to make rather a stiff batter.

2. 2

   Let it rise overnight.

3. 3

   In the morning beat down well, and add half teaspoon soda dissolved in a little warm water.

4. 4

   Cook same as any griddle-cake, being careful not to turn but once.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 13. The excerpt below is the record exactly as published.

1 teaspoon soda. 1 teaspoon baking-powder. 1 Qgg. 1 tablespoon melted butter Mix same as for the above cakes. Corn Griddle=cakes, 1 cup flour. 1 teaspoon salt. 1 cup coarse cornmeal. 1 egg. 3 teaspoons baking-powder. 1 cup boiling water. 1 tablespoon melted butter. 1 cup milk. Scald meal with the boiling water, add dry ingre- dients, then milk and egg. Bake on hot griddle. Rice Griddle=cakes. 11^ cups milk. 2 eggs, beaten separately. 1 cup boiled rice. 1 cup flour. 1 teaspoon salt. 2 teaspoons baking-powder. 1 tablespoon melted butter. Pour milk over rice, add salt and baking-powder to flour, add yolks of eggs beaten until lemon color, then the melted butter, then flour, and, last, the well- beaten whites of eggs. Bread Cakes. 1 cup stale bread crumbs. l^o cups milk, 4 teaspoons baking-powder, 1 teaspoon salt. 1 tablespoon melted butter. 1 cup flour. Add milk and butter to crumbs, soaked until crumbs are soft, add eggs, then flour, salt and baking-powder well mixed. Bake same as other griddle-cakes. BREAD AND BREAD-MAKING. 29 Buckwheat Cakes. 2 cups scalded milk. 1 yeast cake. 1 teaspoon salt. I3 cup warm water. 2 cups buckwheat flour. }^ teaspoon soda. 1 tablespoon molasses or brown sugar

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