Buckwheat Cakes
From The easiest way in housekeeping and cooking, 1881
If a cupful of the batter is saved, no yeast need be used for the next baking.
Presented as published in 1881. 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
2880Calories
91 gProtein
590 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories2880 kcal
Protein91 g
Carbohydrates590 g
Fiber66 g
Sugars4.1 g
Total Fat21 g
Saturated Fat2.2 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat4.2 g
Cholesterol0 mg
Sodium4533 mg
Potassium2325 mg
Calcium736 mg
Iron83 mg
Magnesium597 mg
Phosphorus1604 mg
Zinc14 mg
Copper2 mg
Manganese5.9 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A17 mcg
Vitamin E0.8 mg
Vitamin K0.7 mcg
Vitamin B62.1 mg
Vitamin B120.1 mcg
Thiamin (B1)11 mg
Riboflavin (B2)5.3 mg
Niacin (B3)64 mg
Folate2260 mcg
Choline75 mg
Caffeine0 mg
Water835 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 109. The excerpt below is the record exactly as published.
Buckwheat Cakes. Two cups of buckwheat flour ; one of wheat flour ; one of corn meal ; half a cup of yeast ; one teaspoonful of salt ; one quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.