Rye Drop Cakes

Name: Rye Drop Cakes
Ingredients: IV2 pints rye; 1 egg; 1 teaspoon soda; Y2 pint flour; Milk or water to make a batter; 2 teaspoons cream tartar

From The Edwardsville cook book, 1906

Presented as published in 1906. 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 Edwardsville cook book (1906), page 4. The excerpt below is the record exactly as published.

RYE DROP CAKES. Mrs. L. M. Armstrong. IV2 pints rye. 1 egg. 1 teaspoon soda. Milk or water to make a batter Y2 pint flour. to drop from a spoon, 2 teaspoons cream tartar

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