Buckwheat Cakes.
A dish with white corn meal and molasses at the center.
Ingredients
US
Metric
- 1 pint of buckwheat
- 1 gill of white corn meal
- 1 teaspoonful of salt
- 1 tablespoonful of molasses
- 1/2 teaspoonful of soda
- 1 gill of yeast
- 1 generous pint of warm water
- 2 tablespoonfuls of cold water
Steps
- Put the buckwheat, meal, and salt in a deep pail, and add to the mixture the water, yeast, and molasses. Beat vigorously for twenty minutes. Cover the pail and set in a warm place until morning. In the morning rub the soda through a fine sieve, letting it fall on the batter. Beat well. Fry on a griddle, serving as soon as cooked. Reserve one pint of the batter for raising the next batch of cakes. It should be kept in the refrigerator or the cellar.
- Remember that success in making buckwheat cakes depends largely upon a thorough beating and careful raising.
Nutrition (estimated, per serving)
| Calories | 399 |
|---|---|
| Protein | 16.8 g |
| Fat | 4.0 g |
| Carbs | 81.7 g |
| Fiber | 11.7 g |
| Sodium | 795 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States