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Mother R.'s Buckwheat Cakes
From The complete cook book, 1900
Serves 8
Let rise in a warm place.
Presented as published in 1900. 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
18Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein0.3 g
Carbohydrates4.4 g
Fiber0.3 g
Sugars3.9 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.2 mg
Potassium94 mg
Calcium23 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus12 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline1.7 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 98. The excerpt below is the record exactly as published.
MOTHER R.'S BUCKWHEAT CAKES. Take one quart of "lukewarm" water, or a little hot- ter (but not too hot), put a pinch of salt, and two table- spoonfuls of common molasses in this, then stir in the buckwheat flour until it is just thick enough to run off the spoon. Have ready dissolved, one-quarter cake of compressed yeast in a little warm water. Add this to the mixture, then set to rise in the kitchen near the fire, if it is freezing cold ; unless very cold let it stand on the table. In the morning add a little bit of soda
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