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Buckwheat Cakes
From Superior cook book, 1905
Serves 6
Recipe attributed to Mrs. E. C. Cooley.
Presented as published in 1905. 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
240Calories
6 gProtein
50 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories240 kcal
Protein6.2 g
Carbohydrates50 g
Fiber7.1 g
Sugars0 g
Total Fat1.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium779 mg
Potassium272 mg
Calcium21 mg
Iron2.6 mg
Magnesium110 mg
Phosphorus198 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate34 mcg
Choline1.3 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 51. The excerpt below is the record exactly as published.
Buckwheat Cakes. At night take two tablespoons of yellow cornnieal, 2 teaspoons of salt, y^ small cake of compressed yeast; mix with small amount of warm water until yeast is dis- solved, then add gradually three cups of buckwheat flour and sufficient warm water
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