Photo: David Holifield
Ingredients
- a large spoonful of yeast
- a quart of buckwheat meal
Directions
1
PUT a large spoonful of yeast and a little salt, into a quart of buckwheat meal; make it into a batter with cold water; let it rise well, and bake it on a griddle* — it turns sour very quickly, if it be allowed to stand any time after it has risen.
By Randolph, Mary, 1762-1828 ·
Recipe sourced from
internet_archive