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Buckwheat Cakes
From The table, 1889
Serves 2
Presented as published in 1889. 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
419Calories
11 gProtein
87 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories419 kcal
Protein11 g
Carbohydrates87 g
Fiber13 g
Sugars0 g
Total Fat3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium504 mg
Calcium50 mg
Iron4.8 mg
Magnesium198 mg
Phosphorus362 mg
Zinc3.3 mg
Copper0.6 mg
Manganese1.8 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)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.9 mg
Folate98 mcg
Choline4 mg
Caffeine0 mg
Water318 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 282. The excerpt below is the record exactly as published.
Buckwheat Cakes.— Dilute one drachm of compressed yeast with a gill of lukewarm water, and let it rest for ten minutes. Add it to a half pound of buckwheat flour in a basin, pouring in a pint of cold water, and season with a light pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.