Buckwheat Cakes

Name: Buckwheat Cakes
Ingredients: one pint best buckwheat flour; half cake compressed yeast; dissolved in half cup warm water; two tablespoonfuls flour; two of meal; one tablespoonful molasses; salt to taste

From The Elm City cook book, 1896

Presented as published in 1896. 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

1015Calories

24 gProtein

216 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories1015 kcal

Protein24 g

Carbohydrates216 g

Fiber26 g

Sugars15 g

Total Fat6.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium13 mg

Potassium1272 mg

Calcium126 mg

Iron11 mg

Magnesium474 mg

Phosphorus731 mg

Zinc4.6 mg

Copper1.5 mg

Manganese4.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)11 mg

Folate25 mcg

Choline2.8 mg

Caffeine0 mg

Water154 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 6. The excerpt below is the record exactly as published.

BUCKWHEAT CAKES. To one pint best buckwheat flour, allow half cake compressed yeast, dissolved in half cup warm water. Two tablespoonfuls flour, two of meal. With warm water mix this into a very sti batter, and set to rise over night in a warm place. Next morn- ing mix half of level teaspoonful soda in a cup of fresh milk, making the batter thin enough to use, add one tablespoonful molasses, salt to taste

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