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Buckwheat Cakes

Name: Buckwheat Cakes
Yield: 2 servings
Ingredients: Two teacups buckwheat flour; one teacup wheat flour; four teaspoons baking powder; one teaspoon salt; sufficient sweet milk or water to make a soft batter

From The Toronto Cook Book, 1915

Serves 2

Presented as published in 1915. 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

683Calories

17 gProtein

144 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories683 kcal

Protein17 g

Carbohydrates144 g

Fiber15 g

Sugars0.3 g

Total Fat4 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium2108 mg

Potassium569 mg

Calcium573 mg

Iron9 mg

Magnesium228 mg

Phosphorus615 mg

Zinc2.9 mg

Copper0.8 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)8.5 mg

Folate107 mcg

Choline6.5 mg

Caffeine0 mg

Water23 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 17. The excerpt below is the record exactly as published.

Buckwheat Cakes Two teacups buckwheat flour, one teacup wheat flour, four teaspoons baking powder, one teaspoon salt. Mix all together and add sufficient sweet milk or water to make a soft batter

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