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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| 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
- a quart of buckwheat meal
- a handful of indian meal
- a piece of butter tied in a rag
- a piece of pearl-ash the size of a grain of corn
- a grain of corn
- six pieces
- salt
Directions
Take a quart of buckwheat meal, mix with it a tea-spoonful of salt, and add a handful of Indian meal. Pour a large table-spoonful of the best brewer's yeast into the centre of the meal. Then mix it gradually with cold water till it becomes a batter. Cover it, put it in a warm place and set it to rise; it will take about three hours. When it is quite light, and covered with bubbles, it is fit to bake. Put your griddle over the fire, and let it get quite hot before you begin. Grease it well with a piece of butter tied in a rag. Then dip out a large ladle full of the batter and bake it on the griddle; turning it with a broad wooden paddle. Let the cakes be of large size, and even at the edges. Ragged edges to batter cakes look very badly. Butter them as you take them off the griddle. Put several on a plate, and cut them across in six pieces.
Grease the griddle anew, between baking each cake.
If your batter has been mixed over night and is found to be sour in the morning, melt in warm water a piece of pearl-ash the size of a grain of corn, or a little larger; stir it into the batter; let it set half an hour, and then bake it. The pearl-ash will remove the sour taste, and increase the lightness of the cakes.