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Rye Cake
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 15. The excerpt below is the record exactly as published.
Rye Cake One cup flour, one cup rye meal, one cup Indian meal, one cup milk, two teaspoons baking powder, a small piece of butter, two eggs, a little salt
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