Title: Old Time Buckwheat Cakes
Categories: Breakfast History Southern
Yield: 4 Servings

1/2		Cake of yeast
1	c	Milk
1	ts	Soda
2	ts	Syrup
2	c	Tepid water
		Buckwheat flour
2	ts	Salt

Scald milk and let cool. Dissolve yeast in a portion of the water. Mix the rest of the water, yeast, milk, and sufficient buckwheat flour to make a stiff batter. Let rise overnight. Next morning add the salt, soda, and syrup. One cup of meal, white or brown flour may be added when making batter at night. Where buckwheat cakes are used often, the jar is kept with a portion of the risen batter for a starter and no other yeast is used; this will last all winter. Place jar in cold closet or refrigerator when not using and keep covered. Make up at night when wanted for breakfast next morning.

(This is confusing to me, but worth experimentation.) JMH

1928 DULL, Mrs. S.R. Southern Cooking Grosset & Dunlap, New York. MM Format by John Hartman Indianapolis, IN

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