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Buckwheat Cakes
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
339Calories
10 gProtein
70 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories339 kcal
Protein9.9 g
Carbohydrates70 g
Fiber10 g
Sugars5.2 g
Total Fat2.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium395 mg
Potassium476 mg
Calcium42 mg
Iron3.7 mg
Magnesium160 mg
Phosphorus277 mg
Zinc2 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.8 mg
Folate145 mcg
Choline2.9 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 18. The excerpt below is the record exactly as published.
Buckwheat Cakes One quart buckwheat flour, one teaspoon salt, Stir in water to make a thin batter; beat thoroughly four tablespoons yeast, set batter in a warm place, let it rise over night. Add one teaspoon of soda in the morning, also two tablespoons of molasses
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