Buckwheat Cakes

Name: Buckwheat Cakes
Ingredients: Three-fourths of a pound of buckwheat; j^ oi a. pound of cornmeal; i teaspoon of sugar; i}4 pints of milk; nearly a gill of yeast; salt

From The way to the heart, 1905

Presented as published in 1905. 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

2703Calories

115 gProtein

492 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories2703 kcal

Protein115 g

Carbohydrates492 g

Fiber63 g

Sugars43 g

Total Fat45 g

Saturated Fat17 g

Monounsaturated Fat13 g

Polyunsaturated Fat6.2 g

Omega-30.1 g

Cholesterol88 mg

Sodium335 mg

Potassium3695 mg

Calcium990 mg

Iron19 mg

Magnesium986 mg

Phosphorus2618 mg

Zinc19 mg

Copper4.2 mg

Manganese5 mg

Vitamin D7 mcg

Vitamin C0.2 mg

Vitamin A234 mcg

Vitamin E0.6 mg

Vitamin K0.3 mcg

Vitamin B62.7 mg

Vitamin B124 mcg

Thiamin (B1)10 mg

Riboflavin (B2)6.3 mg

Niacin (B3)66 mg

Folate2320 mcg

Choline173 mg

Caffeine0 mg

Water706 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 7. The excerpt below is the record exactly as published.

Buckwheat Cakes. Three-fourths of a pound of buckwheat, j^ oi a. pound of cornmeal, i teaspoon of sugar, i}4 pints of milk, nearly a gill of yeast, salt

Cook this with the app: pantry check, scaling, and the assistant.