Buckwheat Cakes

Ingredients

• half teaspoonful of salt
• a cupful of yellow meal in a quart of boiling milk
• a quart of boiling milk
• a tablespoonful of molasses
• a teaspoonful of soda
• one half at a time
• salt

Directions

1. Scald a cupful of yellow meal in a quart of boiling milk. Add a half teaspoonful of salt; when cold add a quarter of a compressed yeast-cake, and enough buckwheat flour to make a soft batter. Beat it well together. Let it rise over night. In the morning stir in a tablespoonful of molasses and a teaspoonful of soda. Although the above method is the old and better way, these cakes can be made in the morning, and baking-powder used instead of yeast; in which case divide the batter, and add the baking-powder, one half at a time.

Nutrition, whole recipe (rough)

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Molasses	1 tbsp (20g)	58
Sugar	1 tbsp (12.5g) granulated	49
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.