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Buckwheat Cakes
From The household (of the Detroit free press), 1886
Serves 6
Mix in an earthen crock, and leave some in the bottom each morning to serve as sponge for the next night.
Presented as published in 1886. 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
451Calories
18 gProtein
90 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories451 kcal
Protein18 g
Carbohydrates90 g
Fiber14 g
Sugars5.2 g
Total Fat6.1 g
Saturated Fat1.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat2.4 g
Cholesterol0 mg
Sodium1175 mg
Potassium715 mg
Calcium48 mg
Iron3.2 mg
Magnesium298 mg
Phosphorus462 mg
Zinc3.4 mg
Copper1.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate183 mcg
Choline6.2 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 344. The excerpt below is the record exactly as published.
BUCKWHEAT CAKES. One quart buckwheat, four tablespoonfuls of yeast, one tablespoonful of salt, one handful Indian meal, two tablespoonfuls molasses (not syrup), warm water enough to make a thin batter
Cook this with the app: pantry check, scaling, and the assistant.