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Mixed Buckwheat Cakes
From The Rural cook book, 1907
Serves 6
These are good and easy to digest.
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
339Calories
11 gProtein
69 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories339 kcal
Protein11 g
Carbohydrates69 g
Fiber8.1 g
Sugars0.5 g
Total Fat3.3 g
Saturated Fat0.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium392 mg
Potassium355 mg
Calcium19 mg
Iron2.9 mg
Magnesium159 mg
Phosphorus283 mg
Zinc2.2 mg
Copper0.7 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.5 mg
Folate83 mcg
Choline8.2 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 145. The excerpt below is the record exactly as published.
Mixed Buckwheat Cakes.— Sift together two cupful* of buckwheat. ^■v lea THE RURAL COOK BOOK. one cupful of rolled oats, one cupful of cornmeal, one scant teaspoonfnl of salt. Mix to a pour batter, with equal parts of milk and water, add one-third of a cake of compressed yeast, cover and stand in a warm place over night; before baking add one-third of a teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.