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Rye Drop Cakes
From The home cook book, 1905
Serves 3
Presented as published in 1905. 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
679Calories
27 gProtein
106 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein27 g
Carbohydrates106 g
Fiber17 g
Sugars9.1 g
Total Fat16 g
Saturated Fat6 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol332 mg
Sodium188 mg
Potassium933 mg
Calcium312 mg
Iron4.6 mg
Magnesium151 mg
Phosphorus701 mg
Zinc4.8 mg
Copper0.5 mg
Manganese2.7 mg
Vitamin D3.4 mcg
Vitamin C0 mg
Vitamin A192 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B121.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.7 mg
Folate39 mcg
Choline278 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 132. The excerpt below is the record exactly as published.
RYE DROP CAKES Beat the yolks and whites of five eggs till they are a fine froth. Then stir in a pint and a half of rye flour, adding with it a pinch of salt, a pinch of soda, and a pint and two tablespoonfuls of fresh milk
Cook this with the app: pantry check, scaling, and the assistant.