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Rye Drops
From Dora's cook book, 1888
Serves 1
Presented as published in 1888. 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
368Calories
16 gProtein
46 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories368 kcal
Protein16 g
Carbohydrates46 g
Fiber4.9 g
Sugars25 g
Total Fat13 g
Saturated Fat6.2 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol213 mg
Sodium327 mg
Potassium519 mg
Calcium344 mg
Iron1.8 mg
Magnesium56 mg
Phosphorus378 mg
Zinc2.2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D4.2 mcg
Vitamin C0.1 mg
Vitamin A195 mcg
Vitamin E0.8 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate36 mcg
Choline183 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 36. The excerpt below is the record exactly as published.
RYE DROPS. One cup of buttermilk, three teaspoons sugar, one well beaten egg, one teaspoon soda, one teaspoon cinnamon
Cook this with the app: pantry check, scaling, and the assistant.