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Buckwheat Cakes

Name: Buckwheat Cakes
Yield: 2 servings
Ingredients: One pint of buckwheat flour; One-half cupful of Indian meal; One-half cupful of yeast; One pint of warm water; One tea-spoonful of salt; One table-spoonful of molasses

From The Pattern cook-book, 1890

Serves 2

Use reserved batter instead of yeast for future batches.

Presented as published in 1890. 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

760Calories

32 gProtein

126 gCarbs

19 gFat

Full nutrition (33 nutrients)

Calories760 kcal

Protein32 g

Carbohydrates126 g

Fiber31 g

Sugars8.2 g

Total Fat19 g

Saturated Fat1.5 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat8.6 g

Cholesterol0 mg

Sodium1208 mg

Potassium1225 mg

Calcium155 mg

Iron7.8 mg

Magnesium375 mg

Phosphorus787 mg

Zinc6.5 mg

Copper1.3 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C0.3 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K1.4 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)4.9 mg

Riboflavin (B2)1.7 mg

Niacin (B3)21 mg

Folate898 mcg

Choline37 mg

Caffeine0 mg

Water258 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 163. The excerpt below is the record exactly as published.

BUCKWHEAT CAKES. There is nothing cooked that is more variable than buckwheat cakes. One day they may be perfectly good and the next wholly disappointing, although there may be no apparent cause for the difference. It should be borne in mind that it is difficult to make them light and dry when they are made wholly of buckwheat flour, and that batter raised with fresh yeast will not be so good as that raised with some of the unused batter of the previous day. Following is a very reliable recipe for buckwheat cakes : One pint of buckwheat flour. One-half cupful of Indian meal. One-half cupful of yeast, or one-half cake of compressed yeast. One pint of warm water. One tea-spoonful of salt. One table-spoonful of molasses

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Cook this with the app: pantry check, scaling, and the assistant.