Buckwheat Cakes
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
956Calories
25 gProtein
203 gCarbs
5 gFat
Full nutrition (21 nutrients)
Calories956 kcal
Protein25 g
Carbohydrates203 g
Fiber13 g
Sugars13 g
Total Fat5 g
Sodium2.6 mg
Potassium645 mg
Calcium62 mg
Iron12 mg
Magnesium243 mg
Phosphorus489 mg
Zinc3.1 mg
Copper0.9 mg
Manganese2.9 mg
Vitamin B60.3 mg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)13 mg
Folate201 mcg
Water27 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 26. The excerpt below is the record exactly as published.
Buckwheat Cakes. — i cup flour, i of buckwheat flour, i of yeast I tablespoon of sugar, and salt to taste. Mix with enough water to make a stiff batter and set to rise over night. In the morning add water to make the batter run when put on the griddle. When ready to bake, add i saltspounful soda,
Cook this with the app: pantry check, scaling, and the assistant.