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Buckwheat Cakes, Raised
From Cassell's dictionary of cookery, 1892
Serves 8
Presented as published in 1892. 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
9Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8.8 kcal
Protein0.5 g
Carbohydrates1.8 g
Fiber0.3 g
Sugars1.4 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium297 mg
Potassium14 mg
Calcium4.3 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus7.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate27 mcg
Choline0.4 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 269. The excerpt below is the record exactly as published.
Buckwheat Cakes, Raised.— Warm a quart of water. Stir into it a good table- spoonful of treacle aijd a tea-spoonful of salt. Mix in enough buckwheat-flour (or oatmeal or Indian corn-flour) to make a stiff batter, together with a table- spoonful of good yeas
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