Buckwheat Cakes
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Buckwheat cakes usually require the addition of soda just before baking to make them light and tender.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 64. The excerpt below is the record exactly as published.
buckwheat cakes. Buckwheat Cakes. Pour one pint of boiling water on half a cup of fine corn meal; add half a teaspoonful of salt. Mix well, and when lukewarm add half a cup of white flour, one cup of buckwheat flour, one fourth of a cup of yeast. Beat vigorously. Let it rise over night. In the morning stir down, and beat again. When risen and ready to bake, add one saltspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.