St. Louis Buckwheat Oakes

Ingredients

• one pint of buckwheat
• one handful of Graham flour
• half a cup of home-made yeast
• salt
• enough tepid water to make a moderately thick batter

Method

1. 1

   Beat well.

2. 2

   Set this to rise early in the evening in a warm place.

3. 3

   In the morning add a pinch of soda, dissolved, and one tablespoon of molasses and stir well.

4. 4

   Bake on a griddle greased with beef suet.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 201. The excerpt below is the record exactly as published.

salt, sugar, and baking powder. Beat the yolks of the eggs, add them to the milk, and mix them with the BBEADSy PASTE8, AND PIE8 867 floor, etc. Stir in the melted butter, then the well-beaten whites of eggs, and beat ali thoroughly. Buttar your pans, dust off with flour, fili them two-thirds full, and bake from fifteen to twentj minutes. The batter can be put in shallow pans, and when nearly baked, cut into squares. Put back into the oven till a nice brown. When about to serve, break into squares. Oom Bread Half a pint of yellow Indian meal, half a pint of flour, half a cup of granulated sugar, two eggs, butter the size of a wal- nut, two teaspoons of baking powder sifted with the flour, and a little salt. Mix with enough milk to make the batter quite thin. Bake in a buttered pan in a hot oven. Cut in squares before removing it from the pan. Oom Bread Take one cup of flour, one cup of sour milk, half a cup of meal, one-third of a cup of molasses, two tablespoons of melted butter, one teaspoon of salt, half a teaspoon of soda, the yolks of two eggs, and the white of one. Mix well and bake in a buttered pan in a hot oven. Nantucket Oom Bread Scald one pint of meal in one quart of sweet milk. Add butter the size of an egg^ one teaspoon of salt, one tablespoon of sugar, and four eggs well beaten. Mix well and bake in an oven not too hot. St. LouìB Oom Bread Mix one pint of com meal, one heaping teaspoon of sugar, one heaping teaspoon of salt, and add one egg not beaten. Stir together with the buttermilk, making the batter quite thin. Set a tin baking pan on the stove, beat hot, melt in it 1B68 MB8. BSELT'a COOK BOOK one tablespoon of butter and one of lard. Pour the mìxture into the hot iàt and with a fork lightly stir in the batter and lard. Bake in a steady oven, uot too hot, or the bread will crack. When the bread is brown, stand the tin on an inverted pie piate and bake five or six minutes longer. Waffles Three eggs, one pint of milk, half a cup of butter, floor enough to make a thìn batter, two teaspoons of baking powder sifted in the mixture, a little salt. Mix well and bake on a well-greased waffle iron* See that the iron is hot before poor- ing in the batter. Waffles Gream one-half pound of butter, stirring one way. Add one tablespoon of iBour and one egg. Mix thoroughly, then add another tablespoon of flour and one egg. Continue this till eight of each bave been stirred in. Always beat the same way. Flavor with a little orange juice. Have the waffle iron hot and well greased. Drop the dough and bake to a light brown. Sprinkle with powdered sugar and cinnamon. Serve hot. Batter Oakea Two pints of flour, three eggs, one even teaspoon of aoda, one teaspoon of melted butter, and a little salt. Place the flour in a saucepan — tin f or lightness, and with a handle, aa easier to manage. Separate the whites and the yolks of the eggs and add the yolks, without beating, to the flour, then stir in the buttermilk, mixing slowly. When half mixed, drop in the melted butter and beat the mixture hard and smooth. Add more buttermilk, finishing it by leaving the batter rather thick, as the wliites of the eggs will thin it stili more. Then add the soda, dissolved in cold water, and lastly the beateli BREADS, PA8TS8, AND PIE8 869 whit68. Take out the spoon and stir in by lightly beating the whites in the batter with a f ork. When baking, lay the spoon on a piate, that is^ do not lay it again in the batter, as it will make the cakes heavy. For the griddle use beef suet which has been trìed out and is hard. Waffles are made by this same receipt. Wheat Flour Qriddle Oakes Mix one pint of milk with three eggs, the yolks and whites beaten separately. Add four tablespoons of melted butter. Sift one and a half cups of flour with one and a half teaspoons of baking powder. Add to the above and bake on a hot griddle. Buckwheat Oakes Dissolve half of a compressed yeast-cake in a cup of water, mix it with one pint of water, a pinch of salt, and enough buck- wheat flour to make a stiff batter. Mix at night, and set the batter in a moderately warm place where it wUl rise. In the moming stir the batter briskly, add a tablespoon of molasses to make the cakes brown. Should the batter be a little sour, dissolve one-quarter of a teaspoon of soda in a little warm water and stir it in well. Bt. Lotds Buokwheat Oakes One pint of buckwheat, one handful of Graham flour, half a cup of home-made yeast, salt. Add enough tepid water to make a moderately thick batter

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