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Buckwheat Cakes, American
From Cassell's dictionary of cookery, 1892
Serves 4
These cakes are common on American breakfast tables.
Presented as published in 1892. 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
225Calories
6 gProtein
47 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories225 kcal
Protein5.6 g
Carbohydrates47 g
Fiber6.5 g
Sugars0 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium118 mg
Potassium237 mg
Calcium84 mg
Iron2.5 mg
Magnesium105 mg
Phosphorus201 mg
Zinc1.1 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water7.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 269. The excerpt below is the record exactly as published.
uckwheat ^ Cakes, American,— These cakes are seen on most American break- fast-tables. Mode of making : — To a pint of buckwheat-flour add a large tea-spoonful of baking-powder and a little salt. jNIix to a thin batter, using lukewarm water
Cook this with the app: pantry check, scaling, and the assistant.