Quick Buckwheat Cakes

Name: Quick Buckwheat Cakes
Ingredients: 2 cups of buckwheat flour; 1/4 cup of white flour; 5 teaspoons Blue Ribbon baking powder; 1.5 teaspoons salt; 1 tablespoon of brown sugar; 2 cups cold water

From Blue Ribbon cook book, 1905

Cornmeal or Graham flour may be added if desired.

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

1077Calories

25 gProtein

232 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories1077 kcal

Protein25 g

Carbohydrates232 g

Fiber27 g

Sugars13 g

Total Fat6.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium5874 mg

Potassium1018 mg

Calcium1415 mg

Iron14 mg

Magnesium439 mg

Phosphorus1227 mg

Zinc4.8 mg

Copper1.4 mg

Manganese4.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0.1 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)12 mg

Folate53 mcg

Choline3.6 mg

Caffeine0 mg

Water508 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 41. The excerpt below is the record exactly as published.

Quick Buckwheat Cakes—To 2 cups of buckwheat flour and 14 cup of white flour, add 5 teaspoons Blue Ribbon baking powder, 1% teaspoon salt, and 1 tablespoon of brown sugar, or molasses. When ready to bake, add 2 cups cold water

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