Bockings

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

three ounces of buckwheat flour ↝ Flour, buckwheat [Cereal Grains and Pasta]
a teacupful of warm milk ↝ Milk, NFS [Milk, reduced fat]
a spoonful of yeast ↝ Yeast [Not included in a food category]
four eggs, well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
as much milk as will make the batter the usual thickness for pancakes ↝ Milk, NFS [Milk, reduced fat]

Instructions (4)

Mix three ounces of buckwheat flour, with a teacupful of warm milk, and a spoonful of yeast.
Let it rise before the fire about an hour.
Then mix four eggs, well beaten, and as much milk as will make the batter the usual thickness for pancakes.
Fry them as they are done.

Original Text

Bockings.

Mix three ounces of buckwheat flour, with a teacupful of warm milk, and a spoonful of yeast; let it rise before the fire about an hour; then mix four eggs, well beaten, and as much milk as will make the batter the usual thickness for pancakes, and fry them as they are done.

Notes

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