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Buckwheat Griddle Cakes No. 2

Name: Buckwheat Griddle Cakes No. 2
Yield: 1 servings
Ingredients: 1 level cup of buckwheat flour; % level teaspoon salt; 3 level teaspoons baking powder; %4 cup of milk; 1 level tablespoon sugar; 1 cup of water

From Magnet users cook book, 1920

Serves 1

Recipe by Mrs. Frank Harrison, Pembroke, 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

541Calories

13 gProtein

113 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories541 kcal

Protein13 g

Carbohydrates113 g

Fiber13 g

Sugars15 g

Total Fat5.1 g

Saturated Fat1.1 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol7.3 mg

Sodium2608 mg

Potassium571 mg

Calcium904 mg

Iron6.3 mg

Magnesium223 mg

Phosphorus707 mg

Zinc2.5 mg

Copper0.7 mg

Manganese1.9 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A19 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.9 mg

Folate0 mcg

Choline11 mg

Caffeine0 mg

Water306 g

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. 2. 1 level cup of buckwheat flour, % level teaspoon salt, 3 level teaspoons baking powder, %4 cup of milk, 1 level tablespoon sugar, 1 cup of water

Cook this with the app: pantry check, scaling, and the assistant.