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Buckwheat Cakes No. 1

Name: Buckwheat Cakes No. 1
Yield: 3 servings
Ingredients: 1 cake compressed yeast; 2 level tablespoons brown sugar; 2 cups lukewarm water; 2 cups buckwheat flour; 1 cup milk, scalded and cooled; I cup sifted white flour; V/z teaspoons salt

From The Institute cook book, 1913

Serves 3

If wanted for overnight, use only one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place.

Presented as published in 1913. 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

545Calories

15 gProtein

109 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories545 kcal

Protein15 g

Carbohydrates109 g

Fiber10 g

Sugars13 g

Total Fat5.4 g

Saturated Fat1.7 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol9.7 mg

Sodium1206 mg

Potassium563 mg

Calcium160 mg

Iron5.7 mg

Magnesium167 mg

Phosphorus391 mg

Zinc3.1 mg

Copper0.6 mg

Manganese1.7 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A26 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.8 mg

Folate137 mcg

Choline22 mg

Caffeine0 mg

Water250 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 110. The excerpt below is the record exactly as published.

BUCKWHEAT CAKES No. 1 1 cake compressed yeast 2 level tablespoons brown sugar 2 cups lukewarm water 2 cups buckwheat flour 1 cup milk, scalded and cooled I cup sifted white floiu- V/z teaspoons salt

Cook this with the app: pantry check, scaling, and the assistant.