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Buckwheat Cakes
From The Cook County cook book, 1912
Serves 6
Recipe by Mabel Sturtevant, 105 S. Dearborn St., Chicago, IL.
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
423Calories
17 gProtein
79 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories423 kcal
Protein17 g
Carbohydrates79 g
Fiber14 g
Sugars2.6 g
Total Fat6.1 g
Saturated Fat1.2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.5 g
Cholesterol2.1 mg
Sodium15 mg
Potassium511 mg
Calcium30 mg
Iron4 mg
Magnesium126 mg
Phosphorus359 mg
Zinc3.2 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)14 mg
Folate632 mcg
Choline11 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 73. The excerpt below is the record exactly as published.
BUCKWHEAT CAKES.— 1^^ pts, of sifted buckwheat flour, 1 cofl^ee cup of cornmeal, 1 coflFee cup yeast, 1 tablespoon of but- ter and lard, mixed and melted, 1 heaping tablespoon of brown sugar. Mix the buckwheat with the yeast, using a granite spoon; add meal, salt and enough lukewarm water to make a stiflf batte
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