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Buckwheat Cakes No. 2

Name: Buckwheat Cakes No. 2
Yield: 4 servings
Ingredients: Stir into a quart of boiling water; a teaspoonful of salt; half a cup of corn-meal wet with a little cold water; half a cup of wheat flour; three cups of buckwheat flour; a gill of soft yeast; a small cake of compressed yeast

From The art of cookery, 1899

Serves 4

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

636Calories

22 gProtein

129 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories636 kcal

Protein22 g

Carbohydrates129 g

Fiber18 g

Sugars0.3 g

Total Fat5.3 g

Saturated Fat0.4 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium1132 mg

Potassium658 mg

Calcium190 mg

Iron21 mg

Magnesium188 mg

Phosphorus455 mg

Zinc4.1 mg

Copper0.6 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0.1 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)1.4 mg

Niacin (B3)17 mg

Folate576 mcg

Choline16 mg

Caffeine0 mg

Water211 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 92. The excerpt below is the record exactly as published.

Buckwheat Cakes No. 2. — Stir into a quart of boiling water in which a teaspoonful of salt has been dissolved half a cup of corn-meal wet with a little cold water, and cook well. Let cool till lukewarm, then stir in half a cup of wheat flour, three cups of buckwheat flour, and a gill of soft yeast, or a small cake of compressed yeast

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