Raised Buckwheat Griddle Cakes

Name: Raised Buckwheat Griddle Cakes
Ingredients: 2} cups boiling water; 4 yeast cake; 1} cups buckwheat flour; $ teaspoon salt; 4 teaspoons sugar; 3 cup white flour; { teaspoon baking soda

From Blue Ribbon and Pure Gold cook book, 1905

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

1520Calories

35 gProtein

324 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories1520 kcal

Protein35 g

Carbohydrates324 g

Fiber28 g

Sugars18 g

Total Fat9 g

Saturated Fat0.7 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat1.9 g

Cholesterol0 mg

Sodium3241 mg

Potassium1011 mg

Calcium456 mg

Iron52 mg

Magnesium373 mg

Phosphorus714 mg

Zinc4.8 mg

Copper1.2 mg

Manganese4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)23 mg

Folate320 mcg

Choline25 mg

Caffeine0 mg

Water514 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 42. The excerpt below is the record exactly as published.

Raised Buckwheat Griddle Cakes—2} cups boiling water, 4 yeast cake dissolved in 2 tablespoons lukewarm water, 1} cups buckwheat flour, $ teaspoon salt, 4 teaspoons sugar, 3 cup white flour, { teaspoon baking soda

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