Rye Batter Cakes
From Cassell's dictionary of cookery, 1892
Serves 8
Alternatively, use risen dough for rye bread.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1626. The excerpt below is the record exactly as published.
Rye Batter Cakes. — Mix as much luke- warm milk with a pint of rye-meal as will make a thin batter. Beat this well, add a little salt and a quarter of a pint of home-made yeast. Let the dough rise, then bake the cakes on a griddle. Or take from the risen dough made for rye bread as much as will make a small loaf. Work into this a quarter of a pound of good dripping or butter
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