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New Jersey Buckwheat Cakes
From The New century cook book, 1899
Serves 4
Plan to leave at least a cup of batter for a starter the next night.
Presented as published in 1899. 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
620Calories
21 gProtein
109 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories620 kcal
Protein21 g
Carbohydrates109 g
Fiber15 g
Sugars12 g
Total Fat12 g
Saturated Fat4.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.5 g
Cholesterol27 mg
Sodium259 mg
Potassium863 mg
Calcium320 mg
Iron5 mg
Magnesium237 mg
Phosphorus601 mg
Zinc3.6 mg
Copper0.8 mg
Manganese2 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A115 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.5 mg
Folate158 mcg
Choline38 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 10. The excerpt below is the record exactly as published.
New Jersey Buckwheat Cakes. One quart buttermilk, one quart buckwheat flour (unpre- pared New York buckwheat flour), large pinch salt, one yeast cake
Cook this with the app: pantry check, scaling, and the assistant.