Cakes, Rye Griddle
From Consult me, 1902
Serves 6
Rye griddle cakes are tenderer than wheat.
Presented as published in 1902. 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
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 100. The excerpt below is the record exactly as published.
CAKES, Rye Griddle. — One quart of rye flour and one cup of wheat flour. Wet it up with sour milk or buttermilk, until the batter is thick enough to cook easily on a griddle. Add a (ittle salt and a scant teaspoonful of soda, dissolved in warm water, (not hot) and one beaten egg
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