Buckwheat Cakes
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
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
1917Calories
60 gProtein
392 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories1917 kcal
Protein60 g
Carbohydrates392 g
Fiber62 g
Sugars0 g
Total Fat15 g
Saturated Fat0.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2352 mg
Potassium2252 mg
Calcium166 mg
Iron20 mg
Magnesium858 mg
Phosphorus1652 mg
Zinc12 mg
Copper2.8 mg
Manganese7.8 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)5.3 mg
Riboflavin (B2)2.3 mg
Niacin (B3)34 mg
Folate872 mcg
Choline12 mg
Caffeine0 mg
Water62 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
Cook this with the app: pantry check, scaling, and the assistant.