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Rye Gems
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
Nutrition per serving
181Calories
5 gProtein
38 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories181 kcal
Protein5.2 g
Carbohydrates38 g
Fiber2 g
Sugars8.6 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol31 mg
Sodium169 mg
Potassium104 mg
Calcium100 mg
Iron1.9 mg
Magnesium18 mg
Phosphorus110 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate43 mcg
Choline28 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 12. The excerpt below is the record exactly as published.
Rye Gems One egg, one cup sweet milk, one-quarter cup sugar, two teaspoons baking powder, one cup flour, one cup rye meal
Cook this with the app: pantry check, scaling, and the assistant.