[fried cakes] 

Buck-wheat Cakes.


One quart buck-wheat flour, 1 pint of milk or new beer, 3 spoons molasses, 4 d. yeast, stir well together, wet the bottom of the pan with butter or lard, and when the pan is hot put in the cakes, when done pour over butter and milk.






Federal Pan Cake.


Take one quart of boulted rye flour, one quart of boulted Indian meal, mix it well, and stir it with a little salt into three pints milk, to the proper consistence of pancakes; fry in lard, and serve up warm. 






American Cookery


Amelia Simmons


1796




Albany


New York












































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