{"id":6142,"slug":"buckwheat-cakes","title":"Buckwheat cakes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-quarter pound of buckwheat flour","one-quarter pound of white flour","one tablespoonful of baking powder","one ounce of sugar","one ounce of molasses","one egg","milk","a piece of raw lard","strained honey or syrup"],"ingredients_norm":["buckwheat flour","white flour","baking powder","sugar","molasses","egg","milk","raw lard","strained honey or syrup"],"steps":["Mix well the buckwheat flour, white flour, baking powder, sugar, molasses, egg, and enough milk to make a thin dough.","Cook on a hot iron plate rubbed with a piece of raw lard.","Serve with strained honey or syrup, separate."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w118:24","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"b68bf4153a0916376c194f93a6e42748fdaae71a34d68750e1b511629eaf9d97","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/buckwheat-cakes"}