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Buckwheat Cakes
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
239Calories
6 gProtein
51 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories239 kcal
Protein5.6 g
Carbohydrates51 g
Fiber6.5 g
Sugars3.3 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium236 mg
Potassium242 mg
Calcium153 mg
Iron2.7 mg
Magnesium106 mg
Phosphorus226 mg
Zinc1.1 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 113. The excerpt below is the record exactly as published.
BUCKWHEAT CAKES. Sift dry one pint of buckwheat flour and two teaspoonfuls of baking powder, and add a tablespoonful of brown sugar with water sufficient to make a batter
Cook this with the app: pantry check, scaling, and the assistant.