{"id":7459,"slug":"buckwheat-cakes-2","title":"BUCKWHEAT CAKES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cake of compressed yeast","two level teaspoons of brown sugar","two cups of lukewarm water","one cup of milk, scalded and cooled","two cups of buckwheat","one cup of sifted white flour","one and one-half teaspoons of salt"],"ingredients_norm":["cake of compressed yeast","brown sugar","lukewarm water","milk scalded and cooled","buckwheat","white flour","and half teaspoons of salt"],"steps":["Dissolve one cake of compressed yeast and two level teaspoons of brown sugar in two cups of lukewarm water and one cup of milk, scalded and cooled.","Add two cups of buckwheat and one cup of sifted white flour gradually and one and one-half teaspoons of salt.","Beat until smooth; cover and set aside in a warm place, free from draft, to rise about one hour.","When light stir well and bake on a hot griddle.","If wanted for overnight, use only one-fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place."],"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/12350","source_ref":"pg:12350:w68:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"84fb96ca6167877410dd235c50feca7f59fb21463933a886290009a122453f31","created_at":"2026-08-02T17:02:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-2"}