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Buckwheat Cakes
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 16
Keep batter cool and add soda to prevent souring.
Presented as published in 1907. 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
532Calories
11 gProtein
102 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein11 g
Carbohydrates102 g
Fiber12 g
Sugars16 g
Total Fat9.2 g
Saturated Fat3.9 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol17 mg
Sodium703 mg
Potassium772 mg
Calcium99 mg
Iron5.4 mg
Magnesium242 mg
Phosphorus355 mg
Zinc2.3 mg
Copper0.7 mg
Manganese2.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.3 mg
Folate42 mcg
Choline7.4 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 150. The excerpt below is the record exactly as published.
buckwheat cakes, or with baking powder in the following manner : Take two pounds of graham flour, or whole wheat flour, and two pounds of wheat flour ; sift three ounces of baking powder and half a teaspoonful of soda in the wheat flour; mix both flours together, add milk to make a soft batter, also half a pint of molasses, four beaten eggs, four ounces of melted butter, and one teaspoonful of salt. Mix smooth and bake like wheat cakes. 1074.— BUCKWHEAT CAKES. Take four pounds of buckwheat flour and one ounce of yeast; set a soft sponge in the evening with water. In the morning add one cupful of molasses, four to six ounces of melted butter, one ounce of salt, and one cupful of milk
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