Dinner
Quick buckwheat cakes
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Two cups of buckwheat and half a cup of corn-meal;
- two cups of warm milk and half a cup of warm water;
- two tablespoonfuls of molasses, two teaspoonfuls of baking-powder;
- one even teaspoonful of salt.
- Mix milk, water and molasses together.
- Sift meal and flour three times with the baking-powder and salt.
- Make a hole in the center of the flour, stir in the milk and water quickly and lightly until you have a good batter—not too stiff—and bake.
Historical transcription
Source method
- 1
Two cups of buckwheat and half a cup of corn-meal; two cups of warm milk and half a cup of warm water; two tablespoonfuls of molasses, two teaspoonfuls of baking-powder; one even teaspoonful of salt.
- 2
Mix milk, water and molasses together. Sift meal and flour three times with the baking-powder and salt. Make a hole in the center of the flour, stir in the milk and water quickly and lightly until you have a good batter—not too stiff—and bake.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.