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Kentucky Buckwheat Cakes

A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).

A historical recipe

The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.

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 Myrtle Reed Cook Book, by Myrtle Reed (1905). Digitised by Project Gutenberg, eBook #37680 (https://www.gutenberg.org/ebooks/37680). 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. One cupful of flour, two cupfuls of buckwheat flour, one teaspoonful of salt, one cake of compressed yeast dissolved in lukewarm water, and one tablespoonful of molasses.
  2. Beat well together and let stand over night.
  3. Fry on a soapstone griddle greased with suet, salt pork, or bacon.
  4. A bit of suet or salt pork tied in a bit of cloth was the old-fashioned method of greasing a griddle for buckwheat cakes.