Name: Mock Buckwheat-cakes
Ingredients: 1 quart skim milk; 1 teaspoon coarse sea salt; 3 tablespoons active dry yeast; Graham meal (to thicken); 3 small handfuls fine cornmeal

Mock Buckwheat-cakes

Ingredients

1 quart skim milk
1 teaspoon coarse sea salt
3 tablespoons active dry yeast
Graham meal (to thicken)
3 small handfuls fine cornmeal

Directions

Warm the skim milk to the temperature of fresh milk.
Add the coarse sea salt and active dry yeast.
Thicken the mixture with Graham meal and fine cornmeal until it reaches the consistency of real buckwheat cakes.

Recipe from a historical cookbook (Internet Archive).

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.