Buckwheat Cakes
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
1900Calories
87 gProtein
378 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories1900 kcal
Protein87 g
Carbohydrates378 g
Fiber57 g
Sugars9 g
Total Fat19 g
Saturated Fat3.6 g
Monounsaturated Fat7 g
Polyunsaturated Fat4.6 g
Cholesterol0 mg
Sodium44 mg
Potassium2463 mg
Calcium109 mg
Iron15 mg
Magnesium857 mg
Phosphorus1789 mg
Zinc15 mg
Copper4.3 mg
Manganese5.7 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.7 mcg
Vitamin B61.9 mg
Vitamin B120.1 mcg
Thiamin (B1)9.5 mg
Riboflavin (B2)5 mg
Niacin (B3)61 mg
Folate2059 mcg
Choline37 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 1. The excerpt below is the record exactly as published.
Buckwheat Cakes. Two cups buckwheat, one of white flour, one-half cup yeast. In the morning add two teaspoons sugar, and one teaspoon soda
Cook this with the app: pantry check, scaling, and the assistant.