(Transcribed from The Times-Argus, Selma, Alabama January 27, 1870)
Dissolve half of yeast in a little warm water, and mix with a quart of buck-wheat and a tablespoonful of meal, stir in lukewarm water, till a stiff batter is formed; add a little salt and put in a warm place to rise. When ready to bake, notice carefully if the batter is sour, and if so, stir in a small teaspoonful of soda dissolved in a little milk.
Have the griddle hot, rub it off with a little salt to prevent sticking, tie up a small lump of lard in a clean cloth, and grease the griddle by rubbing it over with the cloth; bake to a lightly brown, put on plenty of fresh butter and eat while hot – a cold buckwheat cake is worthless. Leave in the vessel two spoonfuls of the batter and add two of cornmeal; put by to rise and as leavon for the next caked, and so on through the winter. Occasionally it is well to wash the vessel and start anew with yeast, so there may be no sourness.