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Baked Buckwheat Cake

A historical recipe from The progress meatless cook book, by Lake, Carlotta M. (Carlotta Mixer) (1911).

A historical recipe

The progress meatless cook book: And valuable recipes and suggestions for cleaning clothing, hats, gloves, house furnishings, walls and woodwork and all kinds of helps for the household, by Lake, Carlotta M. (Carlotta Mixer) (1911). Project Gutenberg eBook #77733.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The progress meatless cook book, by Lake, Carlotta M. (Carlotta Mixer) (1911). Digitised by Project Gutenberg, eBook #77733 (https://www.gutenberg.org/ebooks/77733). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 1 cupful sour milk 1 tablespoonful molasses buckwheat flour 1 teaspoonful salt ½ teaspoonful soda Into the sour milk, stir salt, soda dissolved in a little warm water and molasses;
  2. add buckwheat till the mixture is like cake dough.
  3. Bake about thirty minutes in a rather deep pan, serve in squares thick enough to cut in two and butter.
  4. This is a fine bread for winter luncheon.