Buckwheat Cakes

Ingredients

• one pint of buttermilk
• one pint of water
• one-half cake of yeast
• a little salt
• enough buckwheat flour to make a batter
• two tablespoonfuls of molasses
• a teaspoonful of soda

Method

1. 1

   Let it rise overnight, and in the morning add the molasses and soda.

2. 2

   Bake on a hot griddle well greased.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 68. The excerpt below is the record exactly as published.

a teaspoonful of soda, dissolved in Waffles. a little warm water, add a little salt, and stir in enough flour to make a stiff bat- ter. Bake upon waffle irons. Pop-Overs. Take one pint of sifted flour, one level tea- spoonful of salt. Beat three eggs light, add one pint of milk, and gradu- ally stir into the flour Pop-Overs. mixture; beat six min- utes after all are together; put into gem pans, and bake from twenty to twenty-five minutes. Bread 'and Cakes 1 1 5 Bread Griddle Cakes. Soak a pint of stale bread in a pint of sour milk over night. In the morning mash fine with a spoon; add another pint of milk, a little salt, two teaspoonfuls of soda dissolved in a little water, and flour enough to make a batter as thick as for ordinary griddle cakes. Buckwheat Cakes. Take one pint of buttermilk, one pint of water, one-half cake of j^east, a little salt, and stir in enough buckwheat flour to make a batter; let „,„.„, it rise over night, and in Breakfast Cakes. => ' the morning add two tablespoonfuls of molasses

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