Buckwheat Oakes
From Kentucky receipt book, 1903
Serves 2
Let rise several hours before cooking.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 68. The excerpt below is the record exactly as published.
Buckwheat Oakes. One pint buckwheat flour sifted, stir into it 1 teacup of made yeast, enough warm water for a stiflE batter and a pinch of salt. Let it rise several hours. When ready to cook, stir it down and add lard size of an egg and a pinch of soda. Use enough hot sweet milk to make right consistency
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