Rye Drop-Cakes

Name: Rye Drop-Cakes
Yield: 6 servings
Ingredients: One pint of warm milk; half a teaspoonful of soda; a little salt; four eggs; and rye flour enough to make a thin batter

From Original White House Cookbook, 1887

Serves 6

Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 166. The excerpt below is the record exactly as published.

RYE DROP-CAKES. One pint of warm milk, with half a teaspoonful of soda dissolved in it, a little salt, four eggs well beaten, and rye flour enough to make a thin batter

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