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Raised Buckwheat Cakes
From Original White House Cookbook, 1887
Serves 6
Can be made one-third corn meal and two-thirds buckwheat.
Presented as published in 1887. 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
115Calories
7 gProtein
21 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories115 kcal
Protein6.9 g
Carbohydrates21 g
Fiber5.5 g
Sugars0 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium402 mg
Potassium198 mg
Calcium15 mg
Iron1.1 mg
Magnesium43 mg
Phosphorus138 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.4 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)1.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.8 mg
Folate291 mcg
Choline4 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 169. The excerpt below is the record exactly as published.
RAISED BUCKWHEAT CAKES. Take a small crock or large earthen pitcher, put into it a quart of warm water or half water and milk, one heaping teaspoonful of salt ; then stir in as much buckwheat flour as will thicken it to rather a stiff batter; lastly, add half a cup of yeast
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