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Rye Drop Cakes
From Boston Cooking-School cook book, 1896
Serves 8
Makes 24 to 30 cakes.
Presented as published in 1896. 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
280Calories
8 gProtein
59 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories280 kcal
Protein8.2 g
Carbohydrates59 g
Fiber3.8 g
Sugars4.9 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol1.8 mg
Sodium229 mg
Potassium271 mg
Calcium126 mg
Iron3.4 mg
Magnesium45 mg
Phosphorus161 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0.5 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate74 mcg
Choline10 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 47. The excerpt below is the record exactly as published.
RYE DROP CAKES 2% cup rye meal VY teaspoon salt 2% cup flour 2 tablespoons molasses 2% teaspoons baking powder Y¥ cup milk 1 egg, well beaten
Cook this with the app: pantry check, scaling, and the assistant.