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Buckwheat Cakes

Name: Buckwheat Cakes
Yield: 2 servings
Ingredients: one pint milk scalded and cooled; one-half teaspoonful salt; one-fourth of a yeast cake; one cup buckwheat flour; one cup white flour; one-fourth teaspoonful of soda; one tablespoonful molasses

From The Rural cook book, 1907

Serves 2

Presented as published in 1907. 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

640Calories

21 gProtein

115 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories640 kcal

Protein21 g

Carbohydrates115 g

Fiber8.9 g

Sugars20 g

Total Fat11 g

Saturated Fat4.8 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol29 mg

Sodium683 mg

Potassium877 mg

Calcium354 mg

Iron6.1 mg

Magnesium176 mg

Phosphorus513 mg

Zinc3 mg

Copper0.5 mg

Manganese1.6 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.4 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)7.7 mg

Folate180 mcg

Choline52 mg

Caffeine0 mg

Water232 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 145. The excerpt below is the record exactly as published.

Buckwheat Cakes. — One pint milk scalded and cooled, one-half tea- spoonful salt. When lukewarm add one-fourth of a yeast cake which has been dissolved in a little warm water; one cup buckwheat flour and one cup white flour. Let rise over night. In the morning stir in one-fourth teaspoonful of soda and one tablespoonful molasses

Cook this with the app: pantry check, scaling, and the assistant.