Buckwheat Cakes, No. 1

Ingredients

• One quart of buckwheat flour
• one and a half pints of water
• one teacup of good yeast
• one teaspoon of salt
• one teaspoon of sugar
• one heaping tablespoon of lard
• an egg

Method

1. 1

   Mix these ingredients at night.

2. 2

   In the morning add an egg to the batter and beat well.

3. 3

   If it is a little sour add a pinch of soda and bake at once on a hot griddle.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 5. The excerpt below is the record exactly as published.

Buckwheat Cakes, No. 1 One quart of buckwheat flour, one and a half pints of water, one teacup of good yeast, one teaspoon each of salt and sugar, one heaping tablespoon of lard. Mix these ingredients at night. In the morning add an egg to the batter and beat well. If it is a little sour add a pinch of soda and bake at once on a hot griddle. Syrup for Cakes: Three pounds of white sugar, one pint of water. Let boil down about one-half. Any flavoring may be added.—Mrs. W. &. Whitaker. Buckwheat Cakes, No. 2 Into one and a half pints of tepid water put enough buckwheat to make a batter a little softer than muffin batter. Add a teaspoon of salt, half a cup of yeast to which has been added two teaspoons of sugar and let rise over night. Before frying, beat very light and add a kitchen spoon of black molasses. Have griddle very hot. Cook and serve immediately. If wanted for tea, make them about eleven o’clock in the morning. Use mountain buckwheat.—Mrs. B. B. Owens. Corn Batter Cakes To one egg, well beaten, add one-half cup of sweet milk and one- half cup of cold water. Stir in corn meal enough to make a thin bat- ter. Add one-half teaspoon of salt, and fry on a hot, well-greased griddle—Miss Augusta Watkins. Flannel Cakes Two eggs, beaten well separately, one tablespoon of sugar, two cups of flour, teaspoon of baking powder, a little salt, and milk enough to make a thin batter. Put pan on fire and get very hot, wipe out with dry cloth, put batter in by spoonfuls, and turn when cakes begin to get porous.—Mrs. J. W. Hanes. Pan Cakes Six eggs, one quart milk, flour enough to make very thin batter, one teaspoon each baking powder and salt. Pan Cake Sauce: One-half pound sugar dissolved in water as for preserves, one-fourth pound butter, and a little nutmeg.—Mrs. F. 8. Vernay. Sour Milk Griddle Cakes One-half teaspoon salt and a rounding teaspoon soda sifted with two and a half cups flour. Add one egg well beaten and two cups sour milk. Drop by spoonfuls on hot, greased griddle and let cook until full of bubbles; then turn and cook on other side. Serve very hot. French Toast, No. 1 One egg beaten with one cup of milk, salt to taste. Dip slices of bread into the mixture and fry a light brown. Spread with butter while hot. Sugar and cinnamon may be sprinkled on if desired.—Mrs. Ernest Dalton. YW twelve THE TWIN-CITY HOUSEWIFE French Toast, No. 2 Six slices of bread, three eggs, one pint of milk, one teaspoon of vanilla, nutmeg and sugar to taste. Beat eggs separately, add milk, sugar and flavoring. Place bread in bowl, pour custard over it and let soak for twenty minutes. Heat cottolene in frying pan and fry bread on both sides. Place on dish, sprinkle with sugar and serve hot. —Mrs. G. A. Follin. Cheese Fritters One-half cup of milk, one ounce of butter made boiling hot, add four teaspoons of flour and beat smooth; beat in two eggs and one- fourth pound of grated cheese. Drop by teaspoons into hot fat.—Mrs. * A. A. Springs. @ Fritters One pint of flour, one pint of boiling water, one teaspoon of salt

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