Quick Buckwheat Cakes

Name: Quick Buckwheat Cakes
Ingredients: 2 cups of buckwheat flour; + cup of white flour; 5 teaspoons Blue Ribbon baking powder; 3 teaspoon salt; 1 tablespoon of brown sugar, or molasses; 2 cups cold water

From Blue Ribbon and Pure Gold cook book, 1905

Presented as published in 1905. 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

1139Calories

28 gProtein

242 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories1139 kcal

Protein28 g

Carbohydrates242 g

Fiber28 g

Sugars0.3 g

Total Fat7.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium9371 mg

Potassium1047 mg

Calcium1412 mg

Iron15 mg

Magnesium445 mg

Phosphorus1260 mg

Zinc5.1 mg

Copper1.5 mg

Manganese4.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)13 mg

Folate107 mcg

Choline6.5 mg

Caffeine0 mg

Water511 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 42. The excerpt below is the record exactly as published.

Quick Buckwheat Cakes—To 2 cups of buckwheat flour and + cup of white flour, add 5 teaspoons Blue Ribbon baking powder, 3 teaspoon salt, and 1 tablespoon of brown sugar, or molasses. When ready to bake, add 2 cups cold water

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