Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Buckwheat Cakes
From The Blue grass cook book, 1904
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- 1 quart buckwheat flour
- 4 tablespoons yeast
- 1 teaspoon salt
- 1 tablespoon molasses
- Warm water enough to make a thin batter
Method
Make the batter and put to rise the night before in a warm place.
If the batter should be sour when ready for use, add a little soda.
Serve with syrup or honey.
Nutrition per serving
329Calories
10 gProtein
68 gCarbs
3 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 9. The excerpt below is the record exactly as published.
BUCKWHEAT CAKES For breakfast cakes the batter must be made and put to rise the night before in a warm place. 1 quart buckwheat flour, 4 tablespoons yeast, 1 teaspoon salt, 1 tablespoon molasses, Warm water enough to make a thin batter
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