Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
455
Calories
13g
Protein
1g
Fat
95g
Carbs
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Buckwheat | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a quart of buckwheat flour
- one-half cake of compress- ed yeast
- salt
Directions
1
Take a quart of buckwheat flour, mix it with enough luke- warm water to make a batter, and one-half cake of compress- ed yeast, add salt. Set to rise late at night. In the morn- ing, if the batter should be too thick, thin with a little luke- warm water. Bake on a hot griddle.
By Shutt, William E., Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive