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Rye Drop Cakes

Name: Rye Drop Cakes
Yield: 3 servings
Ingredients: five eggs; one pint and a half of rye flour; one pint and four spoonfuls of milk; a pinch of salt; a piece of soda as large as a pea

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 3

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

Nutrition per serving

667Calories

26 gProtein

105 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories667 kcal

Protein26 g

Carbohydrates105 g

Fiber17 g

Sugars8.1 g

Total Fat16 g

Saturated Fat5.6 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol329 mg

Sodium180 mg

Potassium903 mg

Calcium287 mg

Iron4.6 mg

Magnesium149 mg

Phosphorus680 mg

Zinc4.7 mg

Copper0.5 mg

Manganese2.7 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A185 mcg

Vitamin E1 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B121.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.7 mg

Folate39 mcg

Choline274 mg

Caffeine0 mg

Water221 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 203. The excerpt below is the record exactly as published.

Bye Drop Oakes Beat separately the yolks and whites of five eggs. Stir them together and then stir in one pint and a half of rye flour, one pint and four spoonfuls of milk, a pinch of salt, and a piece of soda as large as a pea

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