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Buckwheat Cakes
From Temperance cook book, 1887
Serves 6
If you have them every morning, save a little batter to raise them with, instead of using fresh yeast every time.
Presented as published in 1887. 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
65Calories
6 gProtein
11 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein5.6 g
Carbohydrates11 g
Fiber3.8 g
Sugars2.6 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium403 mg
Potassium188 mg
Calcium17 mg
Iron0.5 mg
Magnesium26 mg
Phosphorus95 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.3 mg
Folate292 mcg
Choline4.4 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 75. The excerpt below is the record exactly as published.
buckwheat cakes. Beat well, and bake immediately. CORNMEAL GRIDDLE CAKES. (No. 1.) Soak three-fourths of a pint of meal over night in two cupfuls of sour milk, and one of sour cream. In the morning, add one pint of flour, a little salt and two eggs; soda to sweeten the mixture. Bake immediately. CORNMEAL GRIDDLE CAKES. (No. 2.) Two cupfuls of flour, one cupful of cornmeal, three eggs, one teaspoonful of soda, one quart of sour milk. Beat the yolks very- light, add the milk with the soda, stir in the flour and cornmeal; lastly, the whites of the eggs, beaten to a stiff froth. Bake im- BREAKFAST AND TEA CAKES. 127 mediately, on a griddle. Graham griddle cakes may be made iii the same way. EICE GRIDDLE CAKES. One pint of sweet milk, one cup of flour, one cup of boiled rice, three eggs, two teaspoonfuls of Equity baking-powder, one teaspoonful of salt. Have the rice freshly cooked and add it to the milk; stir in the flour with the baking-powder; put in the whites of the eggs just before baking the cakes. They are very fine. GRAHAM CAKES. Two cupfuls of brown flour, one cupful white flour, three cup- fuls sour or buttermilk, one full teaspoonful of soda, one tea- spoonful of salt, one heaping tablespoonful of lard, three eggs, beaten very light. If you use sweet milk, add two teaspoonfuls of Equity baking-powder. Bake as soon as they are mixed. BUCKWHEAT CAKES. One quart of warm water, one-half cup of yeast, one table, spoonful of molasses, one teaspoonful of salt. Mix in enough buckwheat to make a pretty stiff batter
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