Sausage with Buckwheat Cakes

Name: Sausage with Buckwheat Cakes
Ingredients: Prick the sausages well; Mix thoroughly 2 cupfulsof buckwheat flour; i of wheat flour; 3 teaspoonfuls of baking pow- der; a little salt; Add milk and water of equal parts; Add a little molasses

From 365 breakfast dishes, 1901

Presented as published in 1901. 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

1364Calories

34 gProtein

287 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories1364 kcal

Protein34 g

Carbohydrates287 g

Fiber29 g

Sugars0.6 g

Total Fat8.1 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium1413 mg

Potassium1137 mg

Calcium884 mg

Iron17 mg

Magnesium454 mg

Phosphorus1133 mg

Zinc5.7 mg

Copper1.6 mg

Manganese4.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K0.4 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1 mg

Niacin (B3)17 mg

Folate213 mcg

Choline13 mg

Caffeine0 mg

Water46 g

As published

This recipe was extracted from 365 breakfast dishes (1901), page 41. The excerpt below is the record exactly as published.

Sausage with Buckwheat Cakes. Prick the sausages well and fry in a little bacon fat. Put them on a hot platter in a circle on the outside, leaving space for the cakes in the centre. Cakes. — Mix thoroughly 2 cupfulsof buckwheat flour, i of wheat flour, a little salt and 3 teaspoonfuls of baking pow- der ; then add milk and water of equal parts to make the batter of the right consistency. Add a little molasses

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