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Buckwheat Cakes

Name: Buckwheat Cakes
Yield: 6 servings
Ingredients: 1 quart buckwheat flour; 4 tablespoons yeast; 1 teaspoon salt; 1 tablespoon molasses; Warm water enough to make a thin batter

From The Blue grass cook book, 1904

Serves 6

Presented as published in 1904. 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

329Calories

10 gProtein

68 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories329 kcal

Protein9.9 g

Carbohydrates68 g

Fiber10 g

Sugars2.6 g

Total Fat2.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium393 mg

Potassium426 mg

Calcium35 mg

Iron3.5 mg

Magnesium151 mg

Phosphorus276 mg

Zinc2 mg

Copper0.5 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.7 mg

Folate145 mcg

Choline2.4 mg

Caffeine0 mg

Water11 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 9. The excerpt below is the record exactly as published.

BUCKWHEAT CAKES For breakfast cakes the batter must be made and put to rise the night before in a warm place. 1 quart buckwheat flour, 4 tablespoons yeast, 1 teaspoon salt, 1 tablespoon molasses, Warm water enough to make a thin batter

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