Buckwheat batter with yeast, allowed to froth vigorously, poured and cooked as small pancakes. Served buttered.
Image: Alex Bray...
Original Receipt from Kendal Mercury - Saturday 17 April 1847
Buckwheat Flour The most common way of using buckwheat flour add a teaspoonful of salt, large tablespoonful of barm, and sufficient buckwheat flour make a moderate batter: when the batter is risen high and is covered with bubbles it should be baked as soon possible, or it will fall again. The buckwheat cakes should fried and sent to table like crumpets.
Buckwheat is not a cereal grass but a herb of the genus Fagopyrum. which has been known in Europe and used like wheat for centuries. Its rare appearance in English cooking seems to be traditionally confined to the Northern Counties, though it is commoner in Scotland, Ireland and in the USA, from where comes this odd little piece.. "An Essay on Kissing.— You, young folks, of both gender, partake prudently of the pleasure of kissing, now while every kiss is rendered hot the enthusiasm of youthful ardour, for, like buckwheat cakes, they are only good while hot; and they will grow cold for a certainty as you go down into the frosty vale of years..."
Essay on Kissing
Leicestershire Mercury - Saturday 22 June 1850
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