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Buckwheat Cakes No. 2

Name: Buckwheat Cakes No. 2
Yield: 1 servings
Ingredients: 1 pint buttermilk; Pinch of salt; 1 tablespoon molasses; Vi cake yeast; Vi teaspoon baking soda; Buckwheat flour

From The Institute cook book, 1913

Serves 1

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

492Calories

23 gProtein

63 gCarbs

18 gFat

Full nutrition (33 nutrients)

Calories492 kcal

Protein23 g

Carbohydrates63 g

Fiber6 g

Sugars39 g

Total Fat18 g

Saturated Fat9.4 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat1 g

Cholesterol54 mg

Sodium1255 mg

Potassium1174 mg

Calcium614 mg

Iron2.4 mg

Magnesium147 mg

Phosphorus571 mg

Zinc3.3 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D6.3 mcg

Vitamin C0 mg

Vitamin A229 mcg

Vitamin E0.3 mg

Vitamin K1.5 mcg

Vitamin B60.5 mg

Vitamin B122.3 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.4 mg

Niacin (B3)6.6 mg

Folate317 mcg

Choline78 mg

Caffeine0 mg

Water437 g

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. 2 1 pint buttermilk Pinch of salt Buckwheat flour 1 tablespoon molasses Vi cake yeast Vi teaspoon baking soda

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