Thin soft cakes made of buckwheat flour, and usually eaten with molasses.
1775. It is well known that in Philadelphia buckwheat cakes are one of the articles of that city for their breakfasts.—B. Romans, ‘Florida,’ p. 125.
1788. His hot roll, and buttered buck-wheat cake [are] placed by his chocolate, that is milled up with a froth like a whipt syllabub: that’s something like living.—American Museum, iv. 565.
1797. [We had] tea and coffee and a boiled chicken for our breakfast, attended with buck-wheat cakes, which are common in this part of the country [Ohio].—Fra. Baily, F.R.S., ‘Journal of a Tour,’ p. 201 (Lond., 1856).
1805. Mrs. G. baked some buckwheat cakes for breakfast.—Mass. Spy, March 6.
1829. He was famous in the classical coteries at Mother Priestley’s [at Princeton], where they ate buckwheat cakes, and discussed the state of parties, and where, having more blood than argument, they made furious bets on controverted questions, and drank juleps to keep up the opposition.—John P. Kennedy, ‘Swallow Barn,’ p. 59 (N.Y., 1851).
1835. By no means to be fobbed off with abominable imitations of buckwheat cakes, which can not be made good any where but in Philadelphia.—P. H. Nicklin, ‘Letters on the Virginia Springs,’ p. 12 (Phila.).
1859. Even our Quakers are willing to drink cheap damnation in their coffee-cups, and eat it on their buckwheats!—S. S. Cox, ‘Eight Years in Congress,’ p. 114 (1865).
