Old Fashioned Buckwheat Cakes
A historical recipe from Cook book of tested receipes, by Ida Lee Cary (1920).
A historical recipe
Cook book of tested receipes, by Ida Lee Cary (1920). Project Gutenberg eBook #68983.
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 Cook book of tested receipes, by Ida Lee Cary (1920). Digitised by Project Gutenberg, eBook #68983 (https://www.gutenberg.org/ebooks/68983). 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
- Put into a stone jar with a rather narrow neck 1 teaspoon of salt, 3³⁄₄ cups of buckwheat flour and 1 teaspoon of molasses.
- Then slowly mix in 1 quart of water from which the chill has been taken and ¹⁄₂ cake of compressed yeast that has been dissolved in 2 tablespoons of tepid water.
- Beat the batter until smooth and very light, cover the top of the jar with saucer and stand in a warm place over night about 65 Degrees.
- In the morning dissolve ¹⁄₂ teaspoon of baking soda in 2 tablespoons of hot water, stir this into the buckwheat batter, beat thoroughly and bake immediately on a hot griddle.
- A cup of this batter may be saved and added to the cakes of tomorrow instead of using fresh yeast and may be continued for a number of mornings.