Buckwheat Cakes

Name: Buckwheat Cakes
Ingredients: 1 pint buckwheat flour; 14 pint wheat flour; 2 tablespoon fuls baking powder; % teaspoonful salt

From Camp cookery (Kephart), 1910

Presented as published in 1910. 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

1371Calories

34 gProtein

291 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories1371 kcal

Protein34 g

Carbohydrates291 g

Fiber29 g

Sugars0.6 g

Total Fat8.1 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium3407 mg

Potassium1140 mg

Calcium1667 mg

Iron19 mg

Magnesium457 mg

Phosphorus1424 mg

Zinc5.7 mg

Copper1.6 mg

Manganese4.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K0.4 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1 mg

Niacin (B3)17 mg

Folate213 mcg

Choline13 mg

Caffeine0 mg

Water46 g

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 55. The excerpt below is the record exactly as published.

Buckwheat Cakes. — 1 pint buckwheat flour, 14 pint wheat flour, 2 tablespoon fuls baking powder, % teaspoonful salt

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