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Bockings

Breads
Historic

Pancakes of buckwheat flour with milk, yeast and eggs (Hammond 1819, Eaton 1822, etc).


Original Receipt in Hammond 1819;

Bockings.
Mix six ounces of buck-wheat flour, with half a pint of warm milk and two spoonsfull of yeast, place it before the fire about an hour to let it rise; then mix eight eggs well beaten, and as much milk as will make the batter the usual thickness for pancakes; then fry them in the same manner.




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