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Buckwheat Cakes
From Kentucky receipt book, 1903
Serves 8
Let rise overnight.
Presented as published in 1903. 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
240Calories
7 gProtein
48 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories240 kcal
Protein7 g
Carbohydrates48 g
Fiber6.9 g
Sugars0.5 g
Total Fat3.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol27 mg
Sodium9.8 mg
Potassium261 mg
Calcium23 mg
Iron2.6 mg
Magnesium106 mg
Phosphorus199 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate40 mcg
Choline19 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 69. The excerpt below is the record exactly as published.
Buckwheat Cakes. Sift 1 quart of buckwheat flour, dissolve y^ cake of yeast in a little lukewarm water to make a stiff batter. Stir well, and put in a little salt. Let rise until morning in a tolerably warm place. Stir it down, add 1 tablespoon of butter or lard and butter mixed, 1 well- beaten yolk, a pinch of soda, 1 teaspoon of granulated sugar, 1 pint of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.