Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Molasses | 1 tbsp (20g) | 58 |
| Salt | 1 tsp (6g) | 0 |
| Buckwheat | 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
- one quart buckwheat
- four tablespoonfuls of yeast
- one tablespoonful of salt
- one handful indian meal
- two tablespoonfuls molasses
- two-thirds buckwheat
Directions
One quart buckwheat, four tablespoonfuls of yeast, one tablespoonful of salt, one handful Indian meal, two tablespoonfuls molasses (not syrup), warm water enough to make a thin batter ; beat well, and set to rise in a warm place. If the batter is a little sour in the morning, add a very little soda, dissolved in hot water ; mix in an earthen crock, and leave some in the bottom each morning — a cupful or so — to serve as sponge for the next night, instead of getting fresh yeast. In cold weather this plan can be successfully pursued for a week or ten days without setting a new supply. Of course, you add the usual quantity of flour, etc., every night, and beat up well. Do not make your cakes too small. Some put two-thirds buckwheat and one-third oatmeal, omitting the Indian,