Bread Crumb Buckwheat Cakes

Name: Bread Crumb Buckwheat Cakes
Ingredients: $ cup stale bread crumbs; 2 cups milk; J teaspoon salt; i cake compressed yeast; if cups buckwheat flour; 1 tablespoon molasses; £ teaspoon soda

From Left-overs made palatable, 1902

Presented as published in 1902. 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

1239Calories

40 gProtein

218 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories1239 kcal

Protein40 g

Carbohydrates218 g

Fiber22 g

Sugars42 g

Total Fat23 g

Saturated Fat9.7 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol58 mg

Sodium2921 mg

Potassium1851 mg

Calcium800 mg

Iron11 mg

Magnesium445 mg

Phosphorus1118 mg

Zinc6.2 mg

Copper1.2 mg

Manganese3.7 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.3 mg

Vitamin K3.6 mcg

Vitamin B60.8 mg

Vitamin B122.8 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)12 mg

Folate58 mcg

Choline97 mg

Caffeine0 mg

Water460 g

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 7. The excerpt below is the record exactly as published.

BREAD CRUMB BUCKWHEAT CAKES $ cup stale bread crumbs 2 cups milk J teaspoon salt i cake compressed yeast if cups buckwheat flour 1 tablespoon molasses £ teaspoon soda

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