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Buckwheat Cakes
From The new home cook book, 1896
Serves 6
Presented as published in 1896. 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
Calcium52 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
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 126. The excerpt below is the record exactly as published.
BUCKWHEAT CAKES. One quart of buckwheat flour, one-half a teacup of corn meal or wheat flour, a little salt, and two tablespoons of syrup. Wet these with cold or warm water to a thin bat- ter, and add lastly four good tablespoons of baking powder. BUCKWHEAT CAKES. Lake Forest. One quart buckwheat flour, four tablespoons yeast, one teaspoon salt, one handful Indian meal, two tablespoons molasses
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