Aunt Robbie's Buckwheat Cakes

Name: Aunt Robbie's Buckwheat Cakes
Ingredients: 1 cup of white flour; 1 cup of old-fashioned buckwheat flour; enough warm water to make a thick batter; }/i yeast cake dissolved in warm water; 4 tablespoonsful molasses; 4 tablespoonsful melted butter; 3^ teaspoon soda in a little warm water

From The Aunts' Cook Book, 1922

Bake on soap-stone griddle.

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1534Calories

24 gProtein

251 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories1534 kcal

Protein24 g

Carbohydrates251 g

Fiber16 g

Sugars63 g

Total Fat49 g

Saturated Fat28 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.7 g

Omega-30.2 g

Cholesterol116 mg

Sodium39 mg

Potassium1883 mg

Calcium246 mg

Iron15 mg

Magnesium442 mg

Phosphorus526 mg

Zinc3.8 mg

Copper1.3 mg

Manganese4.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A368 mcg

Vitamin E1.7 mg

Vitamin K4.1 mcg

Vitamin B60.8 mg

Vitamin B120.1 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)13 mg

Folate215 mcg

Choline34 mg

Caffeine0 mg

Water57 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 4. The excerpt below is the record exactly as published.

Aunt Robbie's Buckwheat Cakes 1 cup of white flour 1 cup of old-fashioned buckwheat flour, enough warm water to make a thick batter }/i yeast cake dissolved in warm water Cover with cloth and let stand over night. In the morning beat in 4 tablespoonsful molasses 4 tablespoonsful melted butter 3^ teaspoon soda in a little warm water

Cook this with the app: pantry check, scaling, and the assistant.