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Rye Breakfast Cakes

Name: Rye Breakfast Cakes
Yield: 3 servings
Ingredients: the egg light; one-half cup of sugar; two cups of milk; a saltspoon of salt; one and one-half cups of rye meal; one and one-half cups of flour; three level teaspoons of baking powder

From Good Things to Eat as Suggested by Rufus, 1911

Serves 3

Presented as published in 1911. 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

Nutrition per serving

684Calories

19 gProtein

137 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories684 kcal

Protein19 g

Carbohydrates137 g

Fiber6.4 g

Sugars42 g

Total Fat8 g

Saturated Fat3.4 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol28 mg

Sodium3831 mg

Potassium541 mg

Calcium503 mg

Iron5.9 mg

Magnesium73 mg

Phosphorus461 mg

Zinc2.4 mg

Copper0.3 mg

Manganese1.8 mg

Vitamin D1.6 mcg

Vitamin C0 mg

Vitamin A62 mcg

Vitamin E0.9 mg

Vitamin K3.2 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.1 mg

Folate135 mcg

Choline53 mg

Caffeine0 mg

Water161 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 51. The excerpt below is the record exactly as published.

RYE BREAKFAST CAKES— Beat the egg light, add one- half cup of sugar, two cups of milk, a saltspoon of salt, one and one-half cups of rye meal, one and one-half cups of flour and three level teaspoons of baking powder

Cook this with the app: pantry check, scaling, and the assistant.