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Rye Gems
From Soyer's standard cookery, 1912
Serves 3
Presented as published in 1912. 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
695Calories
15 gProtein
124 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories695 kcal
Protein15 g
Carbohydrates124 g
Fiber9.6 g
Sugars26 g
Total Fat16 g
Saturated Fat8.7 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol41 mg
Sodium1456 mg
Potassium938 mg
Calcium566 mg
Iron6.9 mg
Magnesium162 mg
Phosphorus499 mg
Zinc2.5 mg
Copper0.5 mg
Manganese2.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A125 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.9 mg
Folate89 mcg
Choline24 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 239. The excerpt below is the record exactly as published.
Rye Gems. One and two-thirds cups of rye flour, one and a third cups of flour, four teaspoonfuls of baking powder, one teaspoonful of salt, one-quarter cup of molasses, one and a quarter cups of milk, two eggs, three tablespoonfuls of melted butter
Cook this with the app: pantry check, scaling, and the assistant.