Buckwheat Cakes, No. 2

Name: Buckwheat Cakes, No. 2
Yield: 6 servings
Ingredients: one and a half pints of tepid water; enough buckwheat to make a batter a little softer than muffin batter; a teaspoon of salt; half a cup of yeast; two teaspoons of sugar; a kitchen spoon of black molasses

From The Twin-city housewife, 1920

Serves 6

If wanted for tea, make them about eleven o’clock in the morning. Use mountain buckwheat.

Presented as published in 1920. 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 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. 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

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