Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
256
Calories
8g
Protein
8g
Fat
40g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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
- half teaspoonful of salt
- a cupful of yellow meal in a quart of boiling milk
- a quart of boiling milk
- a tablespoonful of molasses
- a teaspoonful of soda
- one half at a time
- salt
Directions
1
Scald a cupful of yellow meal in a quart of boiling milk. Add a half teaspoonful of salt; when cold add a quarter of a compressed yeast-cake, and enough buckwheat flour to make a soft batter. Beat it well together. Let it rise over night. In the morning stir in a tablespoonful of molasses and a teaspoonful of soda. Although the above method is the old and better way, these cakes can be made in the morning, and baking-powder used instead of yeast; in which case divide the batter, and add the baking-powder, one half at a time.
By Mary Ronald ·
Recipe sourced from
gutenberg