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Buttermilk Buckwheat Cakes
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Recipe from Mrs. W. K., la.
Presented as published in 1907. 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
600Calories
19 gProtein
106 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories600 kcal
Protein19 g
Carbohydrates106 g
Fiber13 g
Sugars12 g
Total Fat11 g
Saturated Fat4.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.5 g
Cholesterol27 mg
Sodium2152 mg
Potassium803 mg
Calcium319 mg
Iron4.9 mg
Magnesium234 mg
Phosphorus561 mg
Zinc3.1 mg
Copper0.7 mg
Manganese1.9 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A115 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5 mg
Folate12 mcg
Choline36 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 66. The excerpt below is the record exactly as published.
Buttermilk Buckwheat Cakes Dissolve 1 level teasp soda in 2 cups buttermilk, add % cup sweet milk, 1 level teasp salt and then stir in 1 pt buckwheat flour
Cook this with the app: pantry check, scaling, and the assistant.