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Buckwheat Cakes
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Buckwheat Cakes.
Take quart of buckwheat flour, half a pint of wheat flour, and a
spoonful of salt; make them into a thick batter, with milk-warm water,
put in a half tea-cup of yeast, and beat it well, set it by the fire to
rise, and if it should be light before you are ready to bake, put a
tea-cup of cold water on the top, to prevent it from running over, if it
should get sour, pour in a tea-spoonful of salaeratus, dissolved in hot
water, just before you bake.
It is best to make them up quite thick, and thin them with a little warm
water before you bake; butter them just as you send them to table. If
you can get brewers' yeast, it is much better for buckwheat cakes. In
very cold weather, they may be kept made up for several days, and baked
as required.
Sally Lunn.
Warm a quart of milk with a quarter of a pound of butter, and a heaped
spoonful of sugar, beat up three eggs, and put in, with a little salt,
and flour enough to make it stiffer than pound cake, beat it well, put
in a tea cup of yeast, and let it rise, butter a fluted pan and pour it
in, bake it in a quick oven, slice and butter it. If you wish tea at six
o'clock, set it to rise at ten in the morning. Bake it an hour.
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