127 Buck Wheat Cakes
Mix a quart of buck wheat flour, with a pint and a half of warm milk, (water will do but is not quite as good) and a tea cup of yeast, then set it in a warm place to rise. When light (which will be in the course of ten or twelve hours,) add a tea spoonful of salt, if sour the same quantity of saleratus, dissolved in milk, and strained, thin them with a little milk. Fry them in just fat enough to prevent their sticking to the griddle or pan. Salt pork rinds, beef fat, or lard, are good to fry them in.