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German Buckwheat Pancake
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. 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
691Calories
23 gProtein
103 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein23 g
Carbohydrates103 g
Fiber13 g
Sugars9 g
Total Fat21 g
Saturated Fat7.6 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol214 mg
Sodium724 mg
Potassium817 mg
Calcium292 mg
Iron5.7 mg
Magnesium237 mg
Phosphorus637 mg
Zinc3.6 mg
Copper0.7 mg
Manganese1.9 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5 mg
Folate24 mcg
Choline183 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 363. The excerpt below is the record exactly as published.
German Buckwheat Pancake.— Place 1 pint of buckwheat flour in a bowl, add 3 gills of milk, Y» teaspoonful salt, and the yolks of 2 eggs. Mix this into a smooth batter, beat the whites to a stiff froth, add slowly the batter to the beaten whites while stirring constantly. Place a medium-sized frying pan with 1 tablespoonful PAN
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