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Buckwheat Cakes
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
Presented as published in 1901. 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
362Calories
11 gProtein
72 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories362 kcal
Protein11 g
Carbohydrates72 g
Fiber12 g
Sugars5.2 g
Total Fat4.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium396 mg
Potassium510 mg
Calcium53 mg
Iron3.9 mg
Magnesium176 mg
Phosphorus304 mg
Zinc2.2 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.9 mg
Folate149 mcg
Choline6.2 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 49. The excerpt below is the record exactly as published.
Buckwheat Cakes. — Take a quart of buckwheat flour, a teaspoonful of salt, a handful of Indian meal, two tablespoonfuls of molasses. Add four tablespoonfuls of yeast and enough warm water to make a thin batter
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