Photo: David Holifield
Ingredients
- a quart of buckwheat flour
Directions
1
Make a thin mush of corn meal, cooking it ten minutes ; let it become perfectly cool before putting the cakes to rise. In mixing the cakes take a pint of the mush to a quart of buckwheat flour; add water and yeast as in ordinary cakes made of buckwheat. Making a mush of the corn meal pre- vents the raw taste there always is when the meal is put in uncooked.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
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