Buckwheat Griddle Cakes
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United States
This recipe is known as American, but other nations also prepare similar recipes.
Credit
From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients 2 ingredients
Method
- Put three pints of warm water into a stone jar, add half a gill of baker’s yeast, or an inch square of turnpike cake dissolved in a little warm water;
- add a heaping teaspoonful of salt, and half a small teaspoonful of saleratus.
- Have a pudding-stick, and gradually stir in enough buckwheat flour to make a nice batter;
- beat it perfectly smooth, then cover it and set it in a moderately warm place until morning.
- A large handful of cornmeal may be put with the flour, and it is by many persons considered an improvement.
- If the meal is added it will require an egg and a cup of milk.
Plating
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