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Buckwheat Cakes
From Soyer's standard cookery, 1912
Serves 2
Save enough batter to raise another mixing instead of using yeast cake.
Presented as published in 1912. 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
495Calories
13 gProtein
103 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories495 kcal
Protein13 g
Carbohydrates103 g
Fiber13 g
Sugars8.7 g
Total Fat3.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium704 mg
Potassium626 mg
Calcium91 mg
Iron5.5 mg
Magnesium218 mg
Phosphorus358 mg
Zinc2.4 mg
Copper0.7 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.6 mg
Folate90 mcg
Choline4.7 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 244. The excerpt below is the record exactly as published.
Buckwheat Cakes. One-third cup of fine breadcrumbs, two cups of scalded milk, one-half teaspoonful of salt, one-quarter yeast cake, one- half cup of lukewarm water, one and three-quarter cups of buckwheat flour, one tablespoonful of molasses
Cook this with the app: pantry check, scaling, and the assistant.