vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Buckwheat Griddle Cakes
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 6
Eggs are not essential, but are an improvement.
Presented as published in 1882. 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
308Calories
8 gProtein
64 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories308 kcal
Protein8.3 g
Carbohydrates64 g
Fiber9.3 g
Sugars0 g
Total Fat2.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium337 mg
Calcium26 mg
Iron3.3 mg
Magnesium141 mg
Phosphorus250 mg
Zinc1.6 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate49 mcg
Choline0.7 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 64. The excerpt below is the record exactly as published.
BUCKWHEAT GRIDDLE CAKES. Sift together i quart of buckwheat flour and I tea-spoonful corn meal.
Cook this with the app: pantry check, scaling, and the assistant.