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Buckwheat Cakes
From Miss Parloa's kitchen companion, 1887
Serves 2
Reserve some batter for future use to avoid needing fresh yeast.
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
760Calories
32 gProtein
126 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories760 kcal
Protein32 g
Carbohydrates126 g
Fiber31 g
Sugars8.2 g
Total Fat19 g
Saturated Fat1.5 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat8.6 g
Cholesterol0 mg
Sodium1208 mg
Potassium1225 mg
Calcium155 mg
Iron7.8 mg
Magnesium375 mg
Phosphorus787 mg
Zinc6.5 mg
Copper1.3 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)4.9 mg
Riboflavin (B2)1.7 mg
Niacin (B3)21 mg
Folate898 mcg
Choline37 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 299. The excerpt below is the record exactly as published.
Buckwheat Cakes. The buckwheat cake is often exceedingly disappoint ing. Sometimes it is so good that one may fancy it would be impossible to tire of the dish; yet the next time it may be so poor that almost anything would seem preferable. In making the cakes it must be remembered that it is difficult to have them light and dry when they are made wholly of buckwheat flour, and that the batter, if raised with fresh yeast, will not be so good as that which is raised with some of the unused batter of the previous day. Here is a rule which should give perfect cakes : Into a deep pail or pan put a pint of buckwheat, half a cupful of Indian meal (white is best), a teaspoonful of salt, and half a cupful of liquid yeast or half a cake of compressed yeast, — the latter to be first dissolved in half a cupful of water. Add to the ingredients in the pail a little more than a pint of warm water and a table- spoonful of molass
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