Buck Wheat Cakes

Name: Buck Wheat Cakes
Ingredients: One quart lukewarm water; three cups buckwheat flour; one teaspoonful of salt; half a yeast cake; one-half teaspoonful of baking soda; one large tablespoonful of molasses

From The Germantown D. A. R. cook book, 1907

Presented as published in 1907. 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

1407Calories

33 gProtein

298 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories1407 kcal

Protein33 g

Carbohydrates298 g

Fiber39 g

Sugars15 g

Total Fat9.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium3089 mg

Potassium1725 mg

Calcium254 mg

Iron15 mg

Magnesium697 mg

Phosphorus1067 mg

Zinc6.7 mg

Copper2.2 mg

Manganese6.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.6 mg

Niacin (B3)15 mg

Folate0 mcg

Choline2.8 mg

Caffeine0 mg

Water996 g

As published

This recipe was extracted from The Germantown D. A. R. cook book (1907) by Daughters of the American Revolution. Pennsylvania. Germantown chapter, page 7. The excerpt below is the record exactly as published.

BUCK WHEAT CAKES "Old Bridget'' One quart lukewarm water, three cups buck- wheat flour, one teaspoonful of salt, half a yeast cake at night. Beat until light. In the morning add one-half teaspoonful of baking soda, dissolved in table- spoonful of hot water, one large tablespoonful of molasses

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