Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Salt | 1 tsp (6g) | 0 |
| Buckwheat | not in our table | 0 |
| Water | 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
- one quart of buckwheat
- four tablespoonfuls of yeast
- a pint of corn meal
- a teaspoonful of saleratfus in warm water
- one tea- spoonful of salt
- two eggs well beaten
Directions
One quart of buckwheat, half a pint of corn meal, one tea- spoonful of salt, four tablespoonfuls of yeast, and mix with warm water until the batter is the consistency of muffin bat- ter. Then beat it well for fifteen minutes, and set it in a warm place to rise over night. Have the griddle well heated before baking the cakes. If the batter should be sour in the morning, dissolve a teaspoonful of saleratfus in warm water, and stir into it, but do not beat the batter. Two eggs well beaten and added at night is an improvement.