Rye Cakes

Ingredients

• a quart new milk
• two eggs
• sufficient rye meal
• a saltspoon salt
• large tablespoon any fresh yeast

Method

1. 1

   Warm milk, beat eggs, and add rye meal gradually to make a moderate batter.

2. 2

   Let rise and bake on a hot griddle.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 287. The excerpt below is the record exactly as published.

Rye Cakes made the same. What is known as "Number One" Graham flour does not need to be sifted. Oreen Com Cakes, — ^To one quart grated com (raw) add yolkt of three eggs,' cup sweet cream (milk maybe used, adding table- spoon butter), one cup flour, the well-beaten whites, teaspoon bak- ing powder; bake on griddle ai\d serve hot. Some use a handful fresh bread-crumbs and not so much flour. Hominy Cakes, — Beat a large tablespoon butter into two cups soft boiled hominy, add a tablespoon white sugar, little salt and three well-beaten eggs, beating all well together; then stir in a quart milk and a cup flour with two heaping teaspoons baking jjowder. Or take half hominy and half flour, and water may be usea instead of milk. Rice Cakes made same. Bake very qmckly. Oat Meal Cakes, — One cup each cooked oatmeal and flour, one egg, one teasi>oon each sugar and baking powder and half teaspooa salt, mixed with enough cold water to make a nice batter. Beat all well together and bake on griddle. Potato Cakes — Six boiled potatoes cooled and mashed through a colander (cold potatoes maybe used), two eggs, three tablespoona flour, sweet milk to make rather stifi* batter, salt, and a little pepper if liked. Fry on griddle. Nice with butter, sjrrup or jam. IP or bhrated Potato Cakes^ after peeling and washing potatoes, wipe dry, grate quickly and to each cup grated potato allow one egg, and heaping tablespoon flour. Beat potato and egg thoroughly five minutes, add flour and teaspoon salt. Have tablespoon drippings or lard in frying-pan, put in batter to cover bottom half inch thick, and there must be enough fat to show around the edge of cake. When brown turn and brown the other side. Place in oven on plate and bake a second one, adding more fat to pan if necessary, tnen a third, etc., till all are baked. Place in layers and serve at table cut as ielly cake, only larger slices. Make in the proportion of one gratea po- tato to each person. These are nice for breakfast or tea and with potato slaw, cake or fruit and a cup tea, cofiee or chocolate, one has almost a "company tea." Rye Cakes. — ^Warm a quart new milk, beat two eggs very light, and add gradually with sufiicient rye meal to make a moderate bat- ter, putting in the meal a handful at a time ; add a saltspoon salt GRIDDLE CAKES. 343 and large tablespoon any fresh yeast

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