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Buckwheat Cakes

Name: Buckwheat Cakes
Yield: 4 servings
Ingredients: Two cups of buckwheat flour; half a cake of compressed yeast; a small teaspoonful of salt; half a cup of Indian meal; two table-spoonfuls of molasses; Use enough warm water to make a thin batter

From Harper's cook book encyclopædia, 1902

Serves 4

Can be made ahead and kept for a week or ten days.

Presented as published in 1902. 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

338Calories

9 gProtein

60 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories338 kcal

Protein8.6 g

Carbohydrates60 g

Fiber11 g

Sugars8 g

Total Fat8 g

Saturated Fat0.6 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat4.3 g

Cholesterol0 mg

Sodium593 mg

Potassium529 mg

Calcium80 mg

Iron3.9 mg

Magnesium190 mg

Phosphorus287 mg

Zinc2.1 mg

Copper0.6 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.4 mg

Folate38 mcg

Choline14 mg

Caffeine0 mg

Water19 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 44. The excerpt below is the record exactly as published.

Buckwheat Cakes. — Two cups of buckwheat flour, half a cake of com- pressed yeast, a small teaspoonful of salt, half a cup of Indian meal, two table - spoonfuls of molasses. Use enough warm water to make a thin batter

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