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Buckwheat Cakes, No. 1

Name: Buckwheat Cakes, No. 1
Yield: 3 servings
Ingredients: Fill a quart measure more than half full of buckwheat flour; two large spoonfuls of corn meal; two of wheaten flour; half a gill of best yeast; a teaspoonful of salt; a pint of cold water

From Virginia Cookery-book, 1884

Serves 3

Fine buckwheat cakes should be half an inch thick, but so through lightness.

Presented as published in 1884. 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

682Calories

21 gProtein

140 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories682 kcal

Protein21 g

Carbohydrates140 g

Fiber21 g

Sugars0.1 g

Total Fat5.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium791 mg

Potassium767 mg

Calcium61 mg

Iron7.1 mg

Magnesium291 mg

Phosphorus563 mg

Zinc4 mg

Copper1 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.7 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)12 mg

Folate301 mcg

Choline4.5 mg

Caffeine0 mg

Water180 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 16. The excerpt below is the record exactly as published.

Buckwheat Cakes, No. 1. (Regular Recipe.) Fill a quart measure more than half full of buckwheat flour, then add two large spoonfuls of com meal and two of wheaten flour, which should heap up the measure. Make these into a batter with half a gill of best yeast, a teaspoonful of salt and a pint of cold water

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