Buckwheat Cakes

Ingredients

• one quart of buckwheat flour
• a cup scalded corn meal
• tablespoon sugar
• teaspoon salt
• a half cup yeast
• mix to a good batter with lukewarm water

Method

1. 1

   Sift buckwheat flour and mix with other ingredients to form a batter.

2. 2

   Set to rise overnight.

3. 3

   Before baking, thin with warm water if necessary.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 285. The excerpt below is the record exactly as published.

Buckwheat cakes are highly esteemed for win- ter breakfast, but are very properly never, or rarely, served in sum- mer, as the chief value of buckwheat as a food is its heat produc- ing properties. In making batter, bread or com meal cakes, either sour milk or buttermilk may be used with soda; or sweet milk or water with baking powder, as convenient, using same proportion of other in- gredients, and remember that one heaping teaspoon baking powder possesses the same rising properties as one level teaspoon soda. A greater proportion of either of the rising powders is necessary with buckwheat, Graham and corn meal than with flour. Baiter Cakes. — ^Make a batter of one quart each flour and sour milk, and let stand overnight. In the morning add three eggs beaten separately, a tablespoon butter, and two level teaspoons soda. Pulverize the soda very fine before measuring, then thor- oughly mix with the flour. Add whites of egss just before baking on the griddle. For Com Cukes use two-thiras corn meal and one- third flour. Sweet milk or water may be used with two heaping teaspoons bakine powder thoroughlv mixed with the flour. Tnese may also be made without eggs, and some prefer to sweeten them, using either molasses or sugar to taste. Buttermilk mav be used instead of sour milk. For Raised Batter Cakes take three eggs, one teaspoon sugar, one coffee-cup each sweet milk and warm water, four tablespoons potato yeast, flour enough to make a stiff batter ; beat yolks and sugar well, stir in milk, water and yeast, and lastly flour, stir well, and set in warm place to rise-; when light, beat whites to a stiff froth, and stir into batter with a pinch of salt. Very nice for breakfast if set the night before. For Tomato CakeSy slice large, solid ripe tomatoes, cover with the batter without yeast and fry on a griddle ; season with pepper and salt while frying. Raised Bread Cakes. — Soak the bread in enough cold milk to make it very soft, almost liquid ; then beat it to a smooth batter over the fire and let it get scalding hot ; cool a little, and to each quart S40 < GRIDDLE CAKES. soaked bread.stir in one tablespoon yeast, two well beaten eggs, lev- el teaspoon salt, and enough flour to form a batter that will hold a drop let fall from the spoon. Cover it with folded towel and let rise overnight, if the cakes are intended for breakfast, or five hours, if to be used at noon or evening. Buokwheat Cakes. — Sift one quart of buckwheat flour and add a cup scalded corn meal, tablespoon sugar and teaspoon salt. Stir in a half cup yeast an4 mix to a ^ood batter witn lukewarm water

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