Buckwheat shortcake

Mrs. J. C. asks for a recipe for making buckwheat shortcake, and we copy the following from a recipe book for her:

Take three or four teacupfuls of nice, sour milk, one teaspoonful of soda dissolved in milk; if the milk is very sour, you must use soda in proportion with a little salt. Mix up a dough with buckwheat flour thicker than you would mix the same for griddle cakes, say quite stiff. Pour it into a buttered tin and put directly into the stove oven and bake for thirty minutes, or as you would a shortcake from common flour.

It takes the place of the griddle cake, also the shortcake, in every sense of the word — nice with meat, butter, honey, molasses, etc. No shortening is used.

If any is left, wet the top a little and warm it up for the next meal; it is just as good as when fresh.

The author urges everyone to give it a trial, saying from personal experience that a dyspeptic can eat it, when no other warm bread could be tolerated. He also warns that sometimes, at the first trial, one may fail from the milk being too sour for the amount of soda used, or from making the dough too thin.


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About this story

Source publication: The Commoner (Lincoln, Neb.)

Source publication date: December 24, 1909

Notes: The Home Department

Filed under: 1900s, Bread recipes

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