Buckwheat Cakes

Name: Buckwheat Cakes
Ingredients: 2 level cups buckwheat flour; 3 teaspoon salt; 1 level cup wheat flour; 2 tablespoons Blue Ribbon baking powder

From Blue Ribbon and Pure Gold cook book, 1905

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

1371Calories

34 gProtein

291 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories1371 kcal

Protein34 g

Carbohydrates291 g

Fiber29 g

Sugars0.6 g

Total Fat8.1 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium9823 mg

Potassium1142 mg

Calcium1671 mg

Iron19 mg

Magnesium458 mg

Phosphorus1424 mg

Zinc5.7 mg

Copper1.6 mg

Manganese4.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K0.4 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1 mg

Niacin (B3)17 mg

Folate213 mcg

Choline13 mg

Caffeine0 mg

Water47 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 81. The excerpt below is the record exactly as published.

Buckwheat Cakes—2 level cups buckwheat flour, 3 teaspoon salt, 1 level cup wheat flour, 2 tablespoons Blue Ribbon baking powder

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