Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Buckwheat | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 cups of buckwheat -flour
- half teaspoonful of soda
- two cups of buck wheat flour
- one cup of wheat flour
- three-quarters pints of mlik
- one teaspoonful of salt
- three teaspoonfuls of baking powder
- 1 pint of milk
- 14 teaspoonful of s^lt
- half cup of sugar
- one pint of buttermilk
- half milk
- 2 eggs
- 3 cuss of flour
- one teaspoonful of soda
- salt
Directions
Galettes de Sarrasin.
8 Cups of Buckwheat -Flour (Perfectly Pure).
154 Pints of Sweet Milk or Water.
% Cake of Compressed Yeast.
% Teaspoonful of Salt.
Take a small earthen crock, or a pitcher, and put the warm milk or water, or half milk and water, into U. and then add the salt and the buckwheat flour. Beat till perfectly smooth, and then, when you have a stiff batter, add the yeast, dissolved In a little water. Beat this till
smooth, and then cover well and set to rise over night. In the morning add a half teaspoonful of soda or saleratus, to remove any sourness that may have accrued during the night, and this addition will also increase the lightness of the cakes. Bake on a griddle, like Batter Cakes. Buckwheat Cakes are also often made by taking two cups of buck wheat flour, one cup of wheat flour, one and three-quarters pints of mlik, one teaspoonful of salt, three teaspoonfuls of baking powder, and mixing all together till very light, and baking immediately on griddles^ Many, indeed, prefer them combined with the flour. This mixture may also be made as in the aboye recipe, by using compressed yeast, and set- ting to rise over night. A table- spoonful of butter may also be aflcfed if desired. Serve with Louisiana Syrup.
FliANNEL. CAKES.
Galettes de Pate au Levain.
1 Pint of Milk. 2 Eggs.
^i Cake of Compressed Teast.
3 Cuss of Flour.
14 Teaspoonful of S^lt.
Heat the milk, and when it grows tepid, add the yeast, dissolved in a little hot milk or water, and flour sufficient to make a stiff batter. Set to rise over night, or for at least three hours in the morning. In the morning add the yolks of the eggs, beaten light, and the melted butter, and mix well. Then add the whites beaten to a stiff froth. Beat well, and then bake on a griddle, as in the above recipe for Batter Cakes.
Be sure to make the batter stiff enough at the start to allow for the admixture of the eggs and butter in the morning. When once the cakes have risen, no flour must be added, unless the cakes are set to rise for an hour again.
Sweet Flannel Cakes are made by adding a half cup of sugar. These arc nice for tea.
Again, Flannel Cakes may be made without yeast, by using one pint of buttermilk and one teaspoonful of soda. The batter is then made in the morning, without setting to rise over night, and is baked on the griddle immediately after mixing. Omit the butter in these buttermilk cakes. They will be very light and spongy without the butter.