Buckwheat Cakes
From Cooking and castle-building, 1880
Set to rise at noon for baking the next morning.
Presented as published in 1880. 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
5376Calories
150 gProtein
1118 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories5376 kcal
Protein150 g
Carbohydrates1118 g
Fiber128 g
Sugars5 g
Total Fat38 g
Saturated Fat2.9 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat6 g
Cholesterol0 mg
Sodium4348 mg
Potassium4476 mg
Calcium1494 mg
Iron166 mg
Magnesium1492 mg
Phosphorus3151 mg
Zinc23 mg
Copper4.7 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A17 mcg
Vitamin E0.9 mg
Vitamin K0.7 mcg
Vitamin B63.3 mg
Vitamin B120.1 mcg
Thiamin (B1)14 mg
Riboflavin (B2)7.4 mg
Niacin (B3)99 mg
Folate2515 mcg
Choline100 mg
Caffeine0 mg
Water1664 g
As published
This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 30. The excerpt below is the record exactly as published.
buckwheat cakes. This important item is left to the judgment or discretion of the cook. Do you know the exact proportions ? " " My favorite buckwheat cakes are made in this manner : Make two quarts of gruel, by adding to two quarts of boiling water half a pint of corn meal, wet with a little cold water ; boil well. Then cool to lukewarmness and add half a pint of wheat flour, three pints of buckwheat flour, one gill of yeast, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.