Raised Buckwheat Cakes

Name: Raised Buckwheat Cakes
Ingredients: 2 C. milk; I C. bread flour; i t. salt; li C. buckwheat flour; 1 T. molasses; ^ of 1 yeast cake; 1 egg

From Student's manual in household arts, 1915

Presented as published in 1915. 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

1104Calories

46 gProtein

177 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories1104 kcal

Protein46 g

Carbohydrates177 g

Fiber6.5 g

Sugars39 g

Total Fat24 g

Saturated Fat11 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol244 mg

Sodium2601 mg

Potassium1499 mg

Calcium714 mg

Iron11 mg

Magnesium264 mg

Phosphorus930 mg

Zinc5.2 mg

Copper0.7 mg

Manganese2.2 mg

Vitamin D5.7 mcg

Vitamin C0 mg

Vitamin A236 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.7 mg

Vitamin B123.1 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)11 mg

Folate205 mcg

Choline237 mg

Caffeine0 mg

Water493 g

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 49. The excerpt below is the record exactly as published.

Raised Buckwheat Cakes. 2 C. milk I C. bread flour i t. salt li C. buckwheat flour 1 T. molasses ^ of 1 yeast cake 1 egg

Cook this with the app: pantry check, scaling, and the assistant.