Buckwheat Cakes, No. 2
From Virginia Cookery-book, 1884
Serves 2
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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 17. The excerpt below is the record exactly as published.
Buckwheat Cakes, No. 2. (A very nice bat more expensive Recipe.) Half a pint of buckwheat flour, a quarter of a pint of com meal, a quarter of a pint of wheat flour, a little salt, two eggs beaten very light, one quart of new milk (made a little warm, and mixed with the eggs before the flour is put in), one table-spoonful of butter or sweet lard, two large table-spoonfuls of yeast
Cook this with the app: pantry check, scaling, and the assistant.