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Raised Buckwheat Cakes
From Mary Jane's cook book, 1916
Serves 6
Peggy.
Presented as published in 1916. 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
293Calories
10 gProtein
62 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories293 kcal
Protein9.9 g
Carbohydrates62 g
Fiber5.8 g
Sugars5.2 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium393 mg
Potassium402 mg
Calcium29 mg
Iron2.8 mg
Magnesium154 mg
Phosphorus228 mg
Zinc1.7 mg
Copper0.7 mg
Manganese1 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)0.4 mg
Niacin (B3)5.7 mg
Folate67 mcg
Choline1.6 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 75. The excerpt below is the record exactly as published.
RAISED BUCKWHEAT CAKES. Buckwheat, 2 cups. Molasses, 2 tablespoons. Graham flour, 1 cup. Compressed yeast, y2 cake. Salt, 1 teaspoon. Soda, a. pinch
Cook this with the app: pantry check, scaling, and the assistant.