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Buckwheat Cakes
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
283Calories
7 gProtein
61 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories283 kcal
Protein6.5 g
Carbohydrates61 g
Fiber7.2 g
Sugars3.1 g
Total Fat1.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium956 mg
Potassium258 mg
Calcium353 mg
Iron7 mg
Magnesium110 mg
Phosphorus295 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate16 mcg
Choline1.6 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 22. The excerpt below is the record exactly as published.
BUCKWHEAT CAKES Contributed by Albers Bros. Milling Company, manufacturers of "Hygeno" Flour. 2 Cups "Buckwheat Flour I'/a Tablespoons Baking Powder '/a Teaspoon Salt 2 Cups Sweet Milk 1 Tablespoon Syrup or Brown Sugar 1 Cup Boiling Water Mix and sift dry ingredients. Add milk gradually, then syrup and beat smooth. Add hot water and bake on a hot griddle. BUCKWHEAT CAKES (With Sour Milk) Contributed by Albers Bros. Milling Company, manufacturers of "Hygeno' Flour. 2 Cups Buckwheat Flour
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