Transcription
3 3/4 cups buckwheat flour
1 teaspoonful salt
1 teaspoonful molasses
Then slowly mix in the quart of water from which the chill has been taken, and 1/2 yeast cake, dissolved in the tablespoonful tepid water.
Beat batter until smooth and light – cover jar with saucer & stand in fairly warm place over night.
In the morning dissolve 1/2 teaspoon [baking] soda in two tablespoonfuls of hot water, stir this into the buckwheat batter, beat thoroughly and bake at oven.
A cupful of this batter may be saved and added to the cakes of [?] instead of using fresh yeast cake.
Written by Eulalie Thornburg
attributed to her mother, Mary Eulalie Green