
Buckwheat Griddle Cakes
1 quart buckwheat flour
4 tablespoons yeast
1 teaspoon salt
Handful of Indian (corn) meal
1 tablespoon New Orleans molasses
warm water
1/2 teaspoon soda dissolved in hot water
If you fine buckwheat cakes would make
One quart of buckwheat flour take,
4 tablespoons then of yeast,
of salt, one teaspoon at least
One handful of Indian meal and a good tablespoon of real
New Orleans molasses, then enough warm water to bake a batter thin!
Beat well and set it to rise where warmth doth dwell.
If it should be the least bit sour
Stir in the soda with hand power.
When baking make of generous size
and if they are to take a prize,
they must be light and nicely browned
so Queen of the Kitchen you may be crowned!
A cupful of batter was left each morning in the mixing crock, and the above ingredients were added at night and left to rise for the next mornings breakfast. This can be pursued successfully for at least 10 days in a row.
THE SECRET
Famous for her pancakes, Mother Condon kept her secret in the preparation; add enoughflour to a quart of sour milk to make a rather thick batter. Leave itto stand overnight. The next morning add two well beaten eggs, a bit of salt and1/2 teaspoon of soda which has been dissolved in a tablespoonful of warm water. Cook on a hot griddle. (recipe 1885)
Molasses Comes to America
One morning in the late 1600's a weathered sloop riding low in the water wasat anchor in Boston Harbor. Evidently it carried a heavy cargo. Shorefront observers had no way of knowing that this cargo was the first of its kind ever to reach New England and wasto initiate changes in New England's eating and drinking habits forever.
Down in the hold were hogsheads of molasses lumbered aboard weeks before in the West Indies. Soon this sweet syrup would be on every table, mixed into hasty pudding, poured over breakfast dishes, used as sweetening in countless recipes, distilled into rum, much of which went to Africa to be traded for slaves, which were traded in the South for sugar, molasses, and money.
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