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Buckwheat Cakes with Yeast
From European and American cuisine, 1914
Serves 3
Presented as published in 1914. 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
516Calories
15 gProtein
108 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories516 kcal
Protein15 g
Carbohydrates108 g
Fiber15 g
Sugars10 g
Total Fat3.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium403 mg
Potassium755 mg
Calcium93 mg
Iron5.7 mg
Magnesium252 mg
Phosphorus411 mg
Zinc2.9 mg
Copper0.8 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.3 mg
Folate195 mcg
Choline4.5 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 363. The excerpt below is the record exactly as published.
Buckwheat Cakes with TeasL— Put ly, pint of buckwheat flour into a bowl, add Yt teaspoonful salt, ly, pint lukewarm water and y, yeast cake, stir until perfectly smooth ; then coyer the bowl, set it in a warm place oyernight to rise. Next morning add 2 tablespoonfuls of molasses
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