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Buckwheat Cakes (Galettes de Sarrasin) a la Maria
From The Swedish, French, American cook book, 1918
Serves 4
Serve with cream or maple sugar.
Presented as published in 1918. 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
645Calories
19 gProtein
113 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories645 kcal
Protein19 g
Carbohydrates113 g
Fiber11 g
Sugars18 g
Total Fat13 g
Saturated Fat5.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol119 mg
Sodium2105 mg
Potassium858 mg
Calcium485 mg
Iron6.8 mg
Magnesium223 mg
Phosphorus812 mg
Zinc2.9 mg
Copper0.7 mg
Manganese2 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.8 mg
Folate65 mcg
Choline101 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 608. The excerpt below is the record exactly as published.
Buckwheat Cakes ( Galettes de Sarrasin) a la Maria Three cups buckwheat flour, one cup wheat flour, three table¬ spoons molasses, one tablespoon salt, three teaspoons Royal baking powder, two cups milk, one cup water, two eggs, three tablespoons melted butter or cream
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