Buckwheat Cakes
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Do not make your cakes too small; they should be of generous size.
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
2037Calories
60 gProtein
422 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories2037 kcal
Protein60 g
Carbohydrates422 g
Fiber62 g
Sugars31 g
Total Fat15 g
Saturated Fat0.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2367 mg
Potassium2857 mg
Calcium251 mg
Iron22 mg
Magnesium958 mg
Phosphorus1665 mg
Zinc12 mg
Copper3 mg
Manganese8.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)5.3 mg
Riboflavin (B2)2.3 mg
Niacin (B3)35 mg
Folate872 mcg
Choline17 mg
Caffeine0 mg
Water71 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 58. The excerpt below is the record exactly as published.
BUCKWHEAT CAKES. One quart buckwheat flour; four tablespoonfuls yeast; one teaspoonfnl salt; one handful Indian meal; two table- Motmut'e Cook Book. 1SB spoonfuls molasses — not symp. Warm water enough to make a thin batter
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