Buck Wheat Cakes

Name: Buck Wheat Cakes
Ingredients: one quart of buckwheat flour; one teaspoonful salt; three teaspoonfuls Eagle Baking Powder; one gill of cornmeal; three tablespoonfuls of molasses; sufficient milk or water to make a thin batter

From The Common sense recipe book, 1898

Cornmeal makes them less tough.

Presented as published in 1898. 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

2250Calories

50 gProtein

484 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories2250 kcal

Protein50 g

Carbohydrates484 g

Fiber55 g

Sugars48 g

Total Fat14 g

Saturated Fat0.2 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium3772 mg

Potassium2908 mg

Calcium1067 mg

Iron27 mg

Magnesium1015 mg

Phosphorus1797 mg

Zinc9.5 mg

Copper3 mg

Manganese8.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)23 mg

Folate151 mcg

Choline14 mg

Caffeine0 mg

Water83 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 85. The excerpt below is the record exactly as published.

UCK WHEAT GAK ES: Mix thoroughly together one quart of buckwheat flour, one teaspoonful salt, three teaspoonfuls Eagle Baking Powder, one gill of cornmeal, three tablespoonfuls of molasses, and sufficient milk or water to make a thin batter

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