Buckwheat Cakes
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Buckwheat Cakes.
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1 quart buckwheat flour.
4 tablespoonfuls yeast.
1 teaspoonful salt.
1 handful Indian meal.
2 tablespoonfuls molasses - not syrup.
Warm water enough to make a thin batter. Beat very well and set to rise in warm place. If the batter is in the least sour in the morning, stir in a very little soda dissolved in hot water.
Mix in an earthern crock, and leave some in the bottom each morning - a cupful or so - to serve as sponge for the next night, instead of getting fresh yeast. In cold weather this plan can be successfully pursued for a week or ten days without setting a new supply. Of course you add the usual quantity of flour, &c., every night, and beat up well.
Do not make your cakes too small. Buckwheats should be of generous size. Some put two-thirds buckwheat, one-third oatmeal, omitting the Indian.
-----------
Buckwheat Cakes.
---
1 quart buckwheat flour.
4 tablespoonfuls yeast.
1 teaspoonful salt.
1 handful Indian meal.
2 tablespoonfuls molasses - not syrup.
Warm water enough to make a thin batter. Beat very well and set to rise in warm place. If the batter is in the least sour in the morning, stir in a very little soda dissolved in hot water.
Mix in an earthern crock, and leave some in the bottom each morning - a cupful or so - to serve as sponge for the next night, instead of getting fresh yeast. In cold weather this plan can be successfully pursued for a week or ten days without setting a new supply. Of course you add the usual quantity of flour, &c., every night, and beat up well.
Do not make your cakes too small. Buckwheats should be of generous size. Some put two-thirds buckwheat, one-third oatmeal, omitting the Indian.
