Buckwheat Cakes

Ingredients

• one piece of compressed yeast
• one pint of warm water
• three tablespoonfuls of Graham flour
• make quite stiff with buckwheat flour
• a small tea-spoonful of baking-soda
• a little salt
• thin the batter with sweet milk just before cooking

Method

1. 1

   Mix yeast with warm water and Graham flour, then add buckwheat flour to thicken.

2. 2

   Keep warm overnight.

3. 3

   In the morning, add baking soda and salt, then thin with sweet milk before cooking.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 77. The excerpt below is the record exactly as published.

BUCKWHEAT CAKES. Take one piece of compressed yeast (Fleischman's) and put it into one pint of warm water, then stir three table- spoonfuls of Graham flour into this water and yeast, and make quite stiff with buckwheat flour. Keep warm all night. In the morning put in a small tea-spoonful of bak- ing-soda and a little salt, and thin the batter with sweet milk just before cooking

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