Buckwheat Cakes

Name: Buckwheat Cakes
Ingredients: Mix three tablespoonfuls molasses; one quart sour milk or buttermilk; one or two beaten eggs; enough buckwheat flour; one handful of corn meal; one large teaspoonful ARM AND HAMMER SODA (or Saleratus); Salt to taste

From Arm & Hammer Soda book of valuable recipes, 1900

Presented as published in 1900. 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

2181Calories

28 gProtein

194 gCarbs

143 gFat

Full nutrition (34 nutrients)

Calories2181 kcal

Protein28 g

Carbohydrates194 g

Fiber3.9 g

Sugars103 g

Total Fat143 g

Saturated Fat22 g

Monounsaturated Fat34 g

Polyunsaturated Fat80 g

Omega-30 g

Cholesterol186 mg

Sodium8221 mg

Potassium1469 mg

Calcium217 mg

Iron6.2 mg

Magnesium208 mg

Phosphorus285 mg

Zinc1.9 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D1 mcg

Vitamin C3.9 mg

Vitamin A198 mcg

Vitamin E25 mg

Vitamin K34 mcg

Vitamin B61 mg

Vitamin B121.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.8 mg

Folate112 mcg

Choline320 mg

Caffeine0 mg

Water784 g

As published

This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 8. The excerpt below is the record exactly as published.

BUCKWHEAT CAKES. Mix three tablespoonfuls molasses with one quart sour milk or but¬ termilk, and one or two beaten eggs. Then add, stirring in slowly, enough buckwheat flour to make a nice batter, and one handful of corn meal well mixed with one large teaspoon ful ARM AND HAMMER SODA (or Saleratus). Salt to taste

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