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Buckwheat Cakes

Serves 4
📖 From Church Cookbook (Baltimore, 1908) (1908)

👁️ 2 people have viewed this recipe

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Ingredients

  • • None 1 quart of buckwheat flour (sifted) 2 tablespoonfuls molasses (not syr-
  • • None 4 tablespoonfuls yeast or 1/2 cake of up)
  • • None compressed yeast warm water, enough for a thin
  • • None 1 teaspoonful salt batter
  • • None 2 tablespoonfuls corn meal

Instructions

Step 1. Mix the meal in the buckwheat, stir in gradually enough warm

Step 2. water to make a moderately thick batter, then stir in the yeast. Set to rise over night. In the morning, add the salt, lastly

Step 3. molasses. Beat thoroughly. Thin with a little water if neces-

Step 4. sary, or if too thin, add a little more buckwheat flour; if it should

Step 5. be the least sour dissolve a little soda in hot water and put in.