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Quick Buckwheat Cakes

Name: Quick Buckwheat Cakes
Yield: 6 servings
Ingredients: One quart of buckwheat flour; one-half a teacup of corn meal or wheat flour; a little salt; two tablespoons of syrup; four good tablespoons of baking powder

From The new home cook book, 1896

Serves 6

Presented as published in 1896. 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

342Calories

9 gProtein

73 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories342 kcal

Protein8.6 g

Carbohydrates73 g

Fiber8.7 g

Sugars0 g

Total Fat2.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2557 mg

Potassium332 mg

Calcium550 mg

Iron4.8 mg

Magnesium145 mg

Phosphorus441 mg

Zinc1.6 mg

Copper0.5 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.9 mg

Folate17 mcg

Choline0 mg

Caffeine0 mg

Water12 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new home cook book (1896), page 126. The excerpt below is the record exactly as published.

QUICK BUCKWHEAT CAKES. One quart of buckwheat flour, one-half a teacup of corn meal or wheat flour, a little salt, and two tablespoons of syrup. Wet these with cold or warm water to a thin bat- ter, and add lastly four good tablespoons of baking powder

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