Quick Buckwheat Cakes

Name: Quick Buckwheat Cakes
Yield: 2 servings
Ingredients: one pint of buckwheat flour; two tablespoonfuls of baking-powder; one tea-spoonful of salt; one scant table-spoonful of brown sugar or New Orleans molasses; one pint of cold water

From The new Kentucky home cook book, 1884

Serves 2

Baking powder should be mixed with flour in dry state.

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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 77. The excerpt below is the record exactly as published.

QUICK BUCKWHEAT CAKES. To one pint of buckwheat flour while dry add two table- spoonfuls of baking-powder, one tea-spoonful of salt, one scant table-spoonful of brown sugar or Xew Orleans molas- ses to make them brown. Mix well together, and when ready to bake add one pint of cold water

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