Drops, Rye
From Harper's cook book encyclopædia, 1902
Serves 1
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 Harper's cook book encyclopædia (1902), page 42. The excerpt below is the record exactly as published.
Drops, Rye BREAD, ETC Muffins, Corn shaped cakes. Place these cakes side by side in a stove-pan, and bake until a good, brown crust has been formed. Drops, Rye. — One cup of butter- milk, three table-spoonfuls of sugar, one well-beaten egg, one level tea- spoonful of soda, and one salt-spoon- ful of cinnamon. Make a stiff batter by the addition of rye flour
Cook this with the app: pantry check, scaling, and the assistant.