Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 147

Table of Contents

⅓ cup fine bread crumbs

2 cups scalded milk

½ teaspoon salt

¼ yeast cake

½ cup lukewarm water

1¾ cups buckwheat flour

1 tablespoon molasses

Pour milk over crumbs, and soak thirty minutes; add salt, yeast cake dissolved in lukewarm water, and buckwheat to make a batter thin enough to pour. Let rise over night; in the morning, stir well, add molasses, one-fourth teaspoon soda dissolved in one-fourth cup lukewarm water, and cook same as griddle-cakes. Save enough batter to raise another mixing, instead of using yeast cake; it will require one-half cup.