Quick Buckwheat Cakes
From Home dissertations, 1891
Keep batter cool if not used immediately.
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 129. The excerpt below is the record exactly as published.
QUICK BUCKWHEAT CAKES. Any one can make delicious Buckwheat Cakes by using Hecker's Self -Raising Buckwheat as follows: Have the griddle hot. Measure two even cupfuls of Hecker's Self-Raising Buckwheat and two of the same sized cupfuls of cold water or milk. Stir the buckwheat with part of the water or milk until it forms a soft dough; then add the balance of the liquid — the less stirring the better. Bake or fry immediately. Keep the batter in a, cool' place if not wanted for immediate use. Two teaspoonfuls of good molasses
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