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Buckwheat Cakes with Bread

Name: Buckwheat Cakes with Bread
Yield: 3 servings
Ingredients: Two cupfuls of buckwheat; Two and a-half cupfuls of warm water; One cupful of stale bread; One cupful of milk; One tea-spoonful of salt; One-half cake of compressed yeast

From The Pattern cook-book, 1890

Serves 3

Presented as published in 1890. 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

442Calories

18 gProtein

86 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories442 kcal

Protein18 g

Carbohydrates86 g

Fiber12 g

Sugars3.9 g

Total Fat6.5 g

Saturated Fat2.4 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol9.7 mg

Sodium819 mg

Potassium668 mg

Calcium127 mg

Iron2.6 mg

Magnesium275 mg

Phosphorus489 mg

Zinc3.5 mg

Copper1.3 mg

Manganese1.5 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A26 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.6 mg

Folate67 mcg

Choline16 mg

Caffeine0 mg

Water282 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 164. The excerpt below is the record exactly as published.

BUCKWHEAT CAKES, WITH BREAD. Two cupfuls of buckwheat. Two and a-half cupfuls of warm water. One cupful of stale bread. One cupful of milk. One tea-spoonful of salt. One-half cake of compressed yeast

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