Rye Drop Cakes

Name: Rye Drop Cakes
Yield: 2 servings
Ingredients: a quart of milk; two eggs well beaten; a piece of butter as large as an egg; one tea-spoonful of soda; two tea-spoonfuls of cream of tartar; half a cupful of white sugar; enough rye-meal to make a thick batter

From Cassell's dictionary of cookery, 1892

Serves 2

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1627. The excerpt below is the record exactly as published.

Rye Drop Cakes. — Mix together a quart of milk, two I'ggs well beaten, a piece of butter as large as an egg, one tea-spoonful of soda, two tea-spoonfuls of cream of tartar, half a cupful of white sugar, and enough rj^e-meal to make a thick batte

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