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Bockings

Breads
Historic

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


Original Receipt from 'Modern Domesic Cookery' by Elizabeth Hammond (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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