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Yeast Buckwheat Cakes
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
Recipe from Mrs. E. S. W., Okla.
Presented as published in 1907. 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
28Calories
2 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein2.1 g
Carbohydrates4.8 g
Fiber1.6 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.4 mg
Potassium56 mg
Calcium7.3 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus38 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate98 mcg
Choline1.3 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 66. The excerpt below is the record exactly as published.
Yeast Buckwheat Cakes When the cakes are first started they should be set in the evening. Use 1 qt warm water, 1 cake yeast
Cook this with the app: pantry check, scaling, and the assistant.