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Unleavened Buckwheat Bread

A historical recipe from A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting, by Friedrich Christian Accum (1821).

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A historical recipe

A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world, by Friedrich Christian Accum (1821). Project Gutenberg eBook #60424.

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

Ingredients 3 ingredients

  1. a gallon of water
  2. a peck of
  3. three ounces of salt

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Footnote 4: From the Reports of the Board of Agriculture.
  2. Take a gallon of water, set it over a fire, and when it boils, let a peck of the flour of buckwheat be mixed with it, little by little, and keep the mixture constantly stirred, to prevent any lumps being formed till a thick batter is made.
  3. Then add two or three ounces of salt, set it over the fire again, and allow it to boil an hour and a half, pour the proper proportion for a cake into an iron kettle and bake it.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Kettle
Source Public domain in the USA
Credit

From A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting, by Friedrich Christian Accum (1821). Digitised by Project Gutenberg, eBook #60424 (https://www.gutenberg.org/ebooks/60424). 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.