Buckwheat Griddle Cakes
From The housekeeper's companion, 1883
Serve with sweet butter and syrup.
Presented as published in 1883. 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
242Calories
30 gProtein
31 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories242 kcal
Protein30 g
Carbohydrates31 g
Fiber20 g
Sugars0 g
Total Fat5.7 g
Saturated Fat0.7 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2428 mg
Potassium712 mg
Calcium66 mg
Iron1.6 mg
Magnesium54 mg
Phosphorus475 mg
Zinc6.1 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B61.1 mg
Vitamin B120.1 mcg
Thiamin (B1)8.2 mg
Riboflavin (B2)3 mg
Niacin (B3)30 mg
Folate1744 mcg
Choline24 mg
Caffeine0 mg
Water1422 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 130. The excerpt below is the record exactly as published.
Buckwheat Griddle Cakes. — Put three pints of warm water into a stone pot or jar, add a gill of baker's yeast, or an inch square of turnpike cake dissolved in a little warm water; add a heaping teaspoonful of salt, and half a small teaspoonful of saleratus, have a pudding stick, or spatula, and gradually stir in enough buckwheat flour to make a nice batter, beat it perfectly smooth, then cover it and set it in a moderately warm place until morning; a large handful of com meal
Cook this with the app: pantry check, scaling, and the assistant.