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Quick Buckwheat Cakes
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
477Calories
11 gProtein
102 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories477 kcal
Protein11 g
Carbohydrates102 g
Fiber13 g
Sugars6.7 g
Total Fat3.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1648 mg
Potassium484 mg
Calcium313 mg
Iron5.4 mg
Magnesium214 mg
Phosphorus451 mg
Zinc2.2 mg
Copper0.7 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.8 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 219. The excerpt below is the record exactly as published.
QUICK BUCKWHEAT CAKES — To 2 cups of buckwheat flour, add 2 teaspoons baking powder, 1 teaspoon salt, and 1 tablespoon brown sugar (or New Orleans molasses instead); when ready to bake, add 2 cu^js cold water
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