Buckwheat Cakes

Name: Buckwheat Cakes
Ingredients: one-half of a yeast cake; one-half of a cup of warm water; one quart of milk; one teaspoonful of salt; a little cornmeal; a handful of wheat flour; enough buckwheat flour to make a stiff batter

From Perfection in baking, 1895

Presented as published in 1895. 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

585Calories

32 gProtein

45 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories585 kcal

Protein32 g

Carbohydrates45 g

Fiber0 g

Sugars47 g

Total Fat31 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol117 mg

Sodium2708 mg

Potassium1463 mg

Calcium1204 mg

Iron0 mg

Magnesium117 mg

Phosphorus984 mg

Zinc4.1 mg

Copper0 mg

Manganese0 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B125.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)1 mg

Folate0 mcg

Choline174 mg

Caffeine0 mg

Water977 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 39. The excerpt below is the record exactly as published.

Buckwheat Cakes. Dissolve one-half of a yeast cake in one-half of a cup of warm water; add one quart of milk, one teaspoonful of salt, a little corn- meal, a handful of wheat flour, and enough buckwheat flour to make a stiff batter

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