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Buckwheat Griddle Cakes No. 1
From Magnet users cook book, 1920
Serves 4
Recipe by Mrs. E. D. Matthews, Elora, Ontario.
Presented as published in 1920. 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
343Calories
9 gProtein
73 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories343 kcal
Protein8.6 g
Carbohydrates73 g
Fiber7.3 g
Sugars0.2 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium706 mg
Potassium285 mg
Calcium417 mg
Iron4.7 mg
Magnesium114 mg
Phosphorus356 mg
Zinc1.4 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.3 mg
Folate53 mcg
Choline3.3 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 24. The excerpt below is the record exactly as published.
BUCKWHEAT GRIDDLE CAKES No. 1. Take 2 cups buckwheat flour, 1 cup of wheat flour, 2 tablespoons baking powder. Good size pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.