Buckwheat Cakes

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (5)

a good teaspoonful of baking powder ↝ Baobab powder [Fruits and Fruit Juices]
a pound of dried and sifted buckwheat flour ↝ Flour, buckwheat [Cereal Grains and Pasta]
the yolks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little water ↝ Water, tap [Tap water]
the whites of the ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (4)

Mix a good teaspoonful of baking powder with a pound of dried and sifted buckwheat flour.
Beat the yolks of two eggs with a little water till light (i.e., till the fork can be lifted out without leaving any strings).
Beat the egg yolks into the flour, adding gradually enough water to produce a batter, which when lifted will fall in a kind of sheet from the spoon.
Stir in the whites of the eggs.

Original Text · last edited 4 days ago

Buckwheat Cakes.—Mix a good teaspoonful of baking powder with a pound of dried and sifted buckwheat flour; beat the yolks of two eggs with a little water till light (i.e., till the fork can be lifted out without leaving any strings), then beat them into the flour, adding gradually enough water to produce a batter, which when lifted will fall in a kind of sheet from the spoon. Now stir in the whites of the

Notes

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