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Buckwheat Cakes
From The household cook book, 1902
Serves 6
Presented as published in 1902. 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
374Calories
11 gProtein
77 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories374 kcal
Protein11 g
Carbohydrates77 g
Fiber11 g
Sugars2.8 g
Total Fat2.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1172 mg
Potassium443 mg
Calcium36 mg
Iron4 mg
Magnesium155 mg
Phosphorus288 mg
Zinc2.1 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.3 mg
Folate170 mcg
Choline3.5 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 219. The excerpt below is the record exactly as published.
BUCKWHEAT CAKES.— Use 1 quart buckwheat flour, ^ cup cornmeal, 1 tablespoon salt, 4 tablespoons yeast, 1 tablespoon mo- lass
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