vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raised Buckwheat Cakes
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Add baking soda if the batter is sour.
Presented as published in 1885. 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
420Calories
12 gProtein
88 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories420 kcal
Protein12 g
Carbohydrates88 g
Fiber12 g
Sugars21 g
Total Fat3 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium405 mg
Potassium838 mg
Calcium86 mg
Iron4.8 mg
Magnesium213 mg
Phosphorus323 mg
Zinc2.5 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate291 mcg
Choline7.6 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 270. The excerpt below is the record exactly as published.
RAISED BUCKWHEAT CAKES. Mix the following ingredients to a smooth batter at night : one quart of buckwheat flour, one gill each of liquid yeast and molasses, a teaspoonful of salt, and enough lukewarm water to make a thick batter
Cook this with the app: pantry check, scaling, and the assistant.