Buckwheat Cakes
From The school kitchen textbook, 1915
Presented as published in 1915. 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
1745Calories
59 gProtein
371 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories1745 kcal
Protein59 g
Carbohydrates371 g
Fiber34 g
Sugars31 g
Total Fat13 g
Saturated Fat2.5 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat3.6 g
Cholesterol0 mg
Sodium2354 mg
Potassium2339 mg
Calcium171 mg
Iron17 mg
Magnesium919 mg
Phosphorus1328 mg
Zinc9.2 mg
Copper4.1 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)2 mg
Niacin (B3)33 mg
Folate303 mcg
Choline5.5 mg
Caffeine0 mg
Water55 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 125. The excerpt below is the record exactly as published.
Buckwheat Cakes Mix overnight, two cups buckwheat, one cup Graham flour and one teaspoon salt. Stir in warm water for thick batter, two tablespoons molasses and one half cake com- pressed yea
Cook this with the app: pantry check, scaling, and the assistant.