Buckwheat and Rye Griddle Cakes

Name: Buckwheat and Rye Griddle Cakes
Ingredients: 1 cup buckwheat; 1 cup rye; 2 cups milk; 1 egg; 1 tablespoon melted fat; 4 teaspoons baking-powder; 2 tablespoons corn syrup; 1 teaspoon salt

From Metropolitan cook book, 1918

Presented as published in 1918. 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

1388Calories

44 gProtein

250 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories1388 kcal

Protein44 g

Carbohydrates250 g

Fiber30 g

Sugars55 g

Total Fat26 g

Saturated Fat11 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol244 mg

Sodium4496 mg

Potassium1823 mg

Calcium1756 mg

Iron11 mg

Magnesium398 mg

Phosphorus1685 mg

Zinc8 mg

Copper1.1 mg

Manganese4.6 mg

Vitamin D5.7 mcg

Vitamin C0 mg

Vitamin A236 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.8 mg

Vitamin B123.1 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.3 mg

Niacin (B3)6.8 mg

Folate24 mcg

Choline234 mg

Caffeine0 mg

Water507 g

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 5. The excerpt below is the record exactly as published.

^ teaspoon salt If cups milk 1 cup flour 2 tablespoons sugar 1 tablespoon melted fat 1 tablespoon baking-powder 1 egg Measure, mix and sift the first 5 ingredients, add the milk, egg and melted fat; mix thoroughly and cook according to directions. BUCKWHEAT AND RYE GRIDDLE CAKES 1 cup buckwheat 1 i teaspoons salt 1 egg 1 cup rye 2 cups milk 1 tablespoon melted fat 4 teaspoons baking-powder 2 tablespoons corn syrup

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