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Buckwheat Cakes
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
Presented as published in 1882. 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
318Calories
5 gProtein
3 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories318 kcal
Protein5.1 g
Carbohydrates3.3 g
Fiber0 g
Sugars3 g
Total Fat32 g
Saturated Fat13 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol126 mg
Sodium176 mg
Potassium126 mg
Calcium154 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus135 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A59 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline98 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 98. The excerpt below is the record exactly as published.
buck-wheat cakes. NO. 4. One cup of milk, 2 eggs, ^ cup of lard, salt, i tea-spoonful baking powder
Cook this with the app: pantry check, scaling, and the assistant.