Shrewsbury Buckwheat Cakes
From Cassell's dictionary of cookery, 1892
Serves 8
The batter needs to rise for three to four hours.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1789. The excerpt below is the record exactly as published.
Shrewsbury Buckwheat Cakes.— Mix a tea-cupful of good brewer's yeast with three pints of warm water; add half a tea- spoonful of salt, and stir in as much buckwheat meal as will make a thick batter
Cook this with the app: pantry check, scaling, and the assistant.