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Buckwheat Minute" Pudding

A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).

A historical recipe

Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.

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 Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). 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.

United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Pennsylvania Dutch); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Pour three cups of milk in a stew-pan, place on range and let come to a boil.
  2. Then stir slowly into the boiling milk 1-1/4 cups of buckwheat flour and 1/4 teaspoonful of salt.
  3. Keep stirring constantly until a thick mush.
  4. Serve at once with sugar and cream.
  5. I have never eaten this pudding anywhere except in "Bucks County." It is cheap, quickly and easily prepared and well liked by many country folk in Bucks County.