Buckwheat Cakes
From Carolina cookery from Quaker kitchens, 1924
—Mrs. Thurber.
Presented as published in 1924. 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
120Calories
0 gProtein
31 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein0 g
Carbohydrates31 g
Fiber0 g
Sugars31 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium604 mg
Calcium85 mg
Iron2 mg
Magnesium100 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.6 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)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline5.5 mg
Caffeine0 mg
Water9.1 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 2. The excerpt below is the record exactly as published.
BUCKWHEAT CAKES. __ — “1 pt. buttermilk ~-- *- Buekwheat flour to make 1 pt. water batter 46 yeast cake : . 2 tbs. molasses Salt 3 1 tsp. soda
Cook this with the app: pantry check, scaling, and the assistant.