vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Buckwheat Cakes (another way)
From Cassell's dictionary of cookery, 1892
Serves 6
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
304Calories
8 gProtein
63 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories304 kcal
Protein8.1 g
Carbohydrates63 g
Fiber9.1 g
Sugars0 g
Total Fat2.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium331 mg
Calcium26 mg
Iron3.2 mg
Magnesium140 mg
Phosphorus246 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate36 mcg
Choline0.5 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 6 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.
Buckwheat Cakes (another way) . — Put a large table-spoonful of yeast into a hollow made in tlie middle of one quart of buckwheat, and work it into a light dough with cold water
Cook this with the app: pantry check, scaling, and the assistant.