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Buckwheat Cakes
From Cooking for profit, 1886
Serves 4
Presented as published in 1886. 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
No method was recorded for this recipe.
Nutrition per serving
679Calories
53 gProtein
98 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories679 kcal
Protein53 g
Carbohydrates98 g
Fiber38 g
Sugars2.3 g
Total Fat17 g
Saturated Fat3.8 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat0.8 g
Cholesterol6.5 mg
Sodium645 mg
Potassium1369 mg
Calcium55 mg
Iron5.1 mg
Magnesium169 mg
Phosphorus931 mg
Zinc11 mg
Copper0.8 mg
Manganese1.3 mg
Vitamin D0.2 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B61.9 mg
Vitamin B120.1 mcg
Thiamin (B1)13 mg
Riboflavin (B2)4.8 mg
Niacin (B3)50 mg
Folate2768 mcg
Choline41 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 40. The excerpt below is the record exactly as published.
Buckwheat Cakes. 2 cups buckwheat flour. 2 cups water and yeast mixed. 1 level teaspoon salt. 1 tablespoon golden syrup. 2 tablespoons melted lard
Cook this with the app: pantry check, scaling, and the assistant.