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Buckwheat Cakes
From The home cook book, 1905
Serves 2
Let rise overnight for best results.
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
742Calories
31 gProtein
146 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories742 kcal
Protein31 g
Carbohydrates146 g
Fiber23 g
Sugars0 g
Total Fat6.6 g
Saturated Fat0.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1194 mg
Potassium894 mg
Calcium95 mg
Iron8.3 mg
Magnesium249 mg
Phosphorus642 mg
Zinc5.5 mg
Copper0.9 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)1.9 mg
Niacin (B3)23 mg
Folate947 mcg
Choline12 mg
Caffeine0 mg
Water376 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 134. The excerpt below is the record exactly as published.
BUCKWHEAT CAKES Mix together one pint of buckwheat flour and three- quarters of a cup of graham flour. Into this put one heaping teaspoon of salt, half a cup of potato yeast, and one pint and a half of tepid water
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