Buckwheat Cakes No. 1

Ingredients

• Two cups buckwheat
• one cup flour
• one-half cup yeast
• a little salt

Method

1. 1

   Stir up with warm water in the evening, let get light, in the morning add a small teaspoon of soda dissolved in warm water, let stand a few minutes then bake on the griddle iron.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 11. The excerpt below is the record exactly as published.

one-half cup yeast, stir in Hour to make a stiff sponge, when light mix as bread, let this rise twice then roll out about one inch thick, cut with a cookie cutter, brush surface with melted butter, and f(dd, let rise and bake, while* warm brush with butter. MORAVIAN SUGAR CAKES. VERY FlNi:. One cup sugar, one heaping cup mashed lMdato(‘s, mix them, then when C(K)1 add one cup li(|uid yeast, or (one and a half yeast cakes dissolved in a cup of water) let rise in a warm place from r»o’chK*k un¬ til bed time, then add three eggs, three- fourths cup shortening, pinch of salt, mix stiff, let raise in warm place until morn¬ ing. without working spread in pans an inch thick, let it get very light, then make holes in top with the finger and fill with butter and cmer with brown sugar or granulated, and sprinkle with cinnamon, bake in nuMlerate oven. Or take a small piece of this dough, roll it round about ten inches long and the thickness of a little finger, then tie into love knots, when very light, bake. After they are baked, brush with butter and siirinkle with granulated or powdered sugar. This makes alamt forty love knots. Mrs. M. K. LIGHT DOUGH DUMPLINGS. Take very light, small biscuits, drop them into the skillet with uielttHl butter, then fill pan with hot water, cover tight, let C(K>k dry till it begins to fry, eat with cream and sugar while warm. Mrs. 11. .Machamer, Cautou. TITK rEXXSYTiVA>nA OK K MAX COOK HOOK 17 MUFFINS, MUFFINS. Melt two ounces of tlie l)est butter in one quart of warm milk, and set aside until cold, beat four eggs until very light, and make a batter by adding alternately and very gradually a little of the milk and blitter, and a little of the flour until the batter is of a proper consistency, which is quite thin, then add a large tablespoon of compressed yeast, or two teaspoons of baking powder, bake them in buttered muffin rings, set upon a hot griddle that has been rubbed over with beef suet. Bake them first on one side then upon the other. They must be torn asunder to butter, as cutting them rend¬ ers them heavy. POP OVERS. One teacup milk, a heaping ciq) of sifted Hour, a little salt, a large teaspoon sugar, a tablespoon melted butter, one egg. Beat yolk of egg, add milk, flour, etCi, lastly the beaten white to a foam, pour into hot gem pans, bake in a ciuick oven. BREAKFAST GEMS. One cup sweet milk, tliree teaspoons baking powder, one egg, two tablespoons sugar, two tablesp(Kuis melted lard, a little salt, two and one-half cups flour, drop spoonfuls into a hot gem pan well buttered. Miss Carrie Boyd, 'Alliance. CREAM PUFFS. TEA PUFFS. Three eggs, one cup sugar, three-fourths cup blitter, one pint sweet milk, three pints sifted flour, three teaspoons baking powder, bake in muffin rings and serve warm. Mrs. M. Ream. CREAM PUFFS NO. 1. One-half cup butter melted in one cup of iiot water, put in a tin pan and set on the stove, while hoiling stir in one cup of flour, take off and let cool, when cold, stir in three eggs, one after the other without beating. Drop on buttered tins and bake in a hot oven twenty minutes. (Filling:) One cup milk, one half cup sugar, one egg thicken with ciunstarch, flavor with vanilla, boil, make an opening in the side of puff and till with the filling, Mrs. R. Waltz. GERMAN CREAM PUFFS. One pint sweet milk, one-half pound flour, two ounces butter, four eggs, .sepa¬ rate the egg.s, heat the yolks until thick, warm the milk and butter until butter is melted, when cold stir in slowly the yolks of the eggs, then stir in the flour, beat the whites dry, stir through lightly, and bake in buttered cups half full. BISCUITS. SODA BISCUITS. One quart flour, one-half teaspoon salt, one teaspoon soda, a little lard mixed with flour, .soda di.s.solved in one cup of buttermilk, make a soft dough, work as little as possible, bake in a hot oven. S. K. BAKING POWDER BISCUIT. One quart of flour, half teaspoon .salt, three teaspoons baking powder, lard the size of a walnut rubbed in the flour, wet with cold water or milk, and bake as so<la biscuit., S. K. GRAHAM GEMS. Two heaping iron siioonsful of Graham flour, and one of white flour, two tea¬ spoons of baking powder, a little salt, sweet milk, make into a soft batter and bake in gem pans. S. K. WHOLE WHEAT GEMS. One cup whole wheat flour, one cup milk, one egg, one teaspoon sugar, one- half teaspoon .^alt. Beat egg until light, add milk. 18 THF PKXXflVI,VANlA OERMAX COOK BOOK. GRIDDLE CAKES. WAFFLES. One quart flour, three eggs, one-half teaspoon salt, one tablespoon melted but¬ ter, two teaspoons baking powder, add milk to make a soft batter. S. K. PAN CAKES. To one pint of sour milk use two eggs, and nearly one teasjKwn soda, flour to make a soft batter, use a little salt; the cakes will be nice withoufeggs by adding a little melted butter. S. K. POTATO PAN CAKES. Take a cup of cold mashed potatoes, one cup of sweet milk, one egg, a teaspoon baking powder, make into a batter by adding flour, and bake as griddle cake. S. K. RA.W POTATO PAN CAKES, fake one cup of milk, two eggs to one pint of raw grated potatoes, a little salt, and flour enough to make a batter, bake and serve at once. Mrs. M. Ream. OAT MEAL GRIDDLE CAKES. One pint of cold boiled oatmeal, one cup milk, a little salt, two teaspoons baking powder, two eggs, two cups of flour. Beat the uiilk into the oatmeal, then add the salt, the yolk of the eggs and a cup of boiling water, mix all well to¬ gether, add the flour, beat again, then add the baking powder, the whites of the eggs beaten to a stiff froth, mix well and bake on a griddle iron. BUCKWHEAT CAKES NO. 1. Two cups buckwheat, one cup flour, one- half cup yeast, a little salt

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