Rye Drop Cakes

Name: Rye Drop Cakes
Yield: 6 servings
Ingredients: One pint of sweet milk; two eggs; two and a half cups rye flour; one and a half cups of flour; half a teaspoon saleratus; one teaspoon cream of tartar; two tablespoons sugar; a little salt

From The Toronto Cook Book, 1915

Serves 6

Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 11. The excerpt below is the record exactly as published.

Rye Drop Cakes One pint of sweet milk, two eggs, two and a half cups rye flour, one and a half cups of flour, half a teaspoon saleratus, one teaspoon cream of tartar, two tablespoons sugar, a little salt

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