Name: Buttermilk Cakes
Ingredients: 1 pint buttermilk; 1 teaspoonful salt; 2 lbs; salt

Buttermilk Cakes

Ingredients

1 pint buttermilk
1 teaspoonful salt
2 lbs
salt

Directions

Prepare

Mix the wholemeal flour with the salt.
Add the buttermilk and pour it over the flour; beat well together.

Shape and bake

Roll the dough out.
Cut into cakes.
Bake for 15 to 20 minutes in a quick oven.

Nutrition, whole recipe (rough)

149Calories

8 gProtein

8 gFat

12 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By T. R. Allinson. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Buttermilk: Adds moisture and acidity that help make the dough tender and react with leavening.
Wholemeal flour (in the method): Provides the structure of the dough, binding the cakes together as they bake.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.