Buckwheat Cakes

Name: Buckwheat Cakes
Ingredients: Two teacupfuls buckwheat flour; one teacupful wheat flour; four teaspoonfuls Eagle Baking Powder; one teaspoonful salt; sufficient sweet milk or water to make a soft batter

From The Common sense recipe book, 1898

Presented as published in 1898. 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

9Calories

0 gProtein

5 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories9.4 kcal

Protein0 g

Carbohydrates4.9 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium4214 mg

Potassium4 mg

Calcium1045 mg

Iron2 mg

Magnesium4.9 mg

Phosphorus389 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water0.9 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 94. The excerpt below is the record exactly as published.

BUCKWHEAT CAKES. Two teacupfuls buckwheat flour, one teacupful wheat flour, four teaspoonfuls Eagle Baking Powder, one teaspoonful salt. Mix all together, and add sufficient sweet milk or water to make a soft batter

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