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Buckwheat Cakes Without Yeast
From Original White House Cookbook, 1887
Serves 2
Presented as published in 1887. 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
755Calories
21 gProtein
149 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories755 kcal
Protein21 g
Carbohydrates149 g
Fiber15 g
Sugars6.2 g
Total Fat7.9 g
Saturated Fat2.5 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol15 mg
Sodium756 mg
Potassium753 mg
Calcium596 mg
Iron8.7 mg
Magnesium243 mg
Phosphorus689 mg
Zinc3.4 mg
Copper0.8 mg
Manganese2.4 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.7 mg
Folate107 mcg
Choline28 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 169. The excerpt below is the record exactly as published.
BUCKWHEAT CAKES WITHOUT YEAST. Two CUPS of buckwheat flour, one of wheat flour, a little salt, three teaspoonfuls baking powder; mix thoroughly and add about equal parts of milk and water until the batter is of the right consistency
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