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Buckwheat Cakes

Name: Buckwheat Cakes
Yield: 2 servings
Ingredients: 1 cup milk; 1 cup boiling water; 2 tablespoons molasses; 1/2 cake compressed yeast dissolved in warm water; 1/2 teaspoon salt; 2 cups buckwheat flour, or enough for a good batter

From The Portland Woman's Exchange Cook Book, 1913

Serves 2

Presented as published in 1913. 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

676Calories

18 gProtein

135 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories676 kcal

Protein18 g

Carbohydrates135 g

Fiber15 g

Sugars21 g

Total Fat7.7 g

Saturated Fat2.4 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol15 mg

Sodium908 mg

Potassium1029 mg

Calcium308 mg

Iron14 mg

Magnesium284 mg

Phosphorus521 mg

Zinc3.5 mg

Copper0.8 mg

Manganese2.3 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.9 mg

Folate81 mcg

Choline30 mg

Caffeine0 mg

Water227 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 71. The excerpt below is the record exactly as published.

Buckwheat Cakes. 1 cup milk. 1 cup boiling water. 2 tablespoons molasses. 1/2 cake compressed yeast dissolved in warm water. 1/2 teaspoon salt. 2 cups buckwheat flour, or enough for a good batter

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