Buckwheat Cakes
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
By occasionally adding one-quarter cake of yeast and making batter rather thick at night, you can have cakes as long as desired.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 109. The excerpt below is the record exactly as published.
BUCKWHEAT CAKES. Mrs. M. B. Sexton. Take equal parts corn meal and buckwheat, or small part graham, and warm water to make rather thick batter. Add one-half yeast cake dissolved in a little warm water
Cook this with the app: pantry check, scaling, and the assistant.