Buckwheat Cakes
From Raleigh recipe book, 1925
Presented as published in 1925. 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
1092Calories
29 gProtein
220 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories1092 kcal
Protein29 g
Carbohydrates220 g
Fiber26 g
Sugars31 g
Total Fat11 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium443 mg
Potassium1624 mg
Calcium523 mg
Iron13 mg
Magnesium529 mg
Phosphorus1259 mg
Zinc5.2 mg
Copper1.6 mg
Manganese4.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.8 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)10 mg
Folate24 mcg
Choline153 mg
Caffeine0 mg
Water314 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 5. The excerpt below is the record exactly as published.
aspoonfuls of Royal Baking Powder. Bake in quite a hot oven about 30 minutes and serve quickly before it falls. Very good. Mrs. Benehan Cameron. 13 BATTER CAKES Make a batter of 1 quart each of Crusader flour and sour milk, 3 eggs beaten separately, a tablespoon of butter and 2 level teaspoons of soda. Pulverize the soda very fine before measuring then thoroughly mix with the flour. Add whites of eggs ju>st before baking on griddle. Sweet milk may be used (with the other ingredients in same quan- tity) with Royal Baking Powder. Mrs. B. T. Cowper. BUCKWHEAT CAKES % yeast cake 1 teaspoon of Royal Baking 1 cup luke warm water Powder 1 pint Buckwheat flour 2 tablespoons of molasses 1 egg (whole) 1 cup sweet milk
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