Cakes, Buckwheat
From Jane Hamilton's recipes, 1909
Dip cakes in butter after baking.
Presented as published in 1909. 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
2453Calories
105 gProtein
502 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories2453 kcal
Protein105 g
Carbohydrates502 g
Fiber78 g
Sugars0 g
Total Fat26 g
Saturated Fat5.4 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat7.1 g
Cholesterol0 mg
Sodium2378 mg
Potassium3484 mg
Calcium149 mg
Iron16 mg
Magnesium1596 mg
Phosphorus2597 mg
Zinc19 mg
Copper7.7 mg
Manganese9 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)4.4 mg
Niacin (B3)63 mg
Folate1076 mcg
Choline12 mg
Caffeine0 mg
Water541 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 24. The excerpt below is the record exactly as published.
CAKES, BUCKWHEAT. To one quart of buckwheat put half a pint of meal, about half a gill of yeast, a tea- spoonful of salt, mixing up the whole with about a pint of warm water. Set it in a warm place to rise; when it has risen suf- ficiently bake it in large cakes on a griddle. Have a plate of fresh butter set by the fire to keep soft, and as you take the cakes off the griddle dip them in the butter. CAKES, VELVET. To one quart of flour put four eggs, four ounces of lard, half a gill of yeast, half a pint of water, and a teaspoonful of salt
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