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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREAKFAST DISHES

BUCKWHEAT CAKES
 
 
 Take 1/2 of a yeast cake, 1 quart of warm water, and enough buckwheat flour to make a thin batter. Let set over night in a warm place and in the morning add 1/2 teaspoonful of soda and salt. Bake on a hot griddle. Some add to the buckwheat flour a small quantity of wheat flour.

Sister Galen B. Royer, Elgin, Ill.
 
 

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