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Buckwheat Cakes No. 1
From The art of cookery, 1899
Serves 6
Presented as published in 1899. 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
98Calories
11 gProtein
14 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories98 kcal
Protein11 g
Carbohydrates14 g
Fiber7.3 g
Sugars0 g
Total Fat2 g
Saturated Fat0.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium409 mg
Potassium267 mg
Calcium14 mg
Iron0.8 mg
Magnesium23 mg
Phosphorus178 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)1 mg
Niacin (B3)10 mg
Folate600 mcg
Choline8.7 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 91. The excerpt below is the record exactly as published.
Buckwheat Cakes No. i. — To a quart of cold water add a half ounce of compressed yeast dissolved, or a cup of liquid yeast, and a level teaspoon of salt, then stir in buckwheat flour enough to make a thick batter
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