Buckwheat Cakes

Ingredients

• 2 cups of buckwheat flour
• 1 cup of Purity Flour
• a little salt
• 3 teaspoons of baking powder

Method

1. 1

   Mix thoroughly the buckwheat flour, Purity Flour, salt, and baking powder.

2. 2

   When made with yeast, the flavor is much better and they are more digestible.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 64. The excerpt below is the record exactly as published.

BUCKWHEAT CAKES Prick the sausage well and fry in a little bacon fat. T>ut them on a hot platter in a circle on the outside, leaving space for the cakes in the oentre. BUCKWHEAT CAKES Mix thoroughly 2 cups of buckwheat flour, 1 of PuHty Flour, a little .salt and 3 teaspoons of baking """(See B^Hcrwift Cref-Pa„cakes. When -nade with yeast the flavor ,s .,uoh belter and the, are more digestible.) Page One Hundred anH Fifteen puRiiy FLOUR More Bread and Better Bread BACON WITH HASHED BROWN POTATOES Slice the bacon very thiu and lay on the ice for ^ an hour to make it crisp. Chop fine 1 pint of cold boiled potatoes, season with a little salt

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