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1796 COOKBOOK > CAKE RECIPES > Buck Wheat Cakes >

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Recipes from American Cookery
by Amelia Simmons (1796)

CAKES

Buck-Wheat Cakes

One quart buck-wheat flour, 1 pint of milk or new beer, 3 spoons molasses, 4 do. yeast, stir well together, wet the bottom of the pan with butter or lard, and when the pan is hot put in the cakes, when done pour over butter and milk.

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