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Rye Meal Cakes
From Banquets of the nations, 1911
Serves 8
These cakes are eaten at every meal, except tea.
Presented as published in 1911. 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
408Calories
14 gProtein
87 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories408 kcal
Protein14 g
Carbohydrates87 g
Fiber14 g
Sugars1.2 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium1217 mg
Potassium462 mg
Calcium31 mg
Iron3 mg
Magnesium74 mg
Phosphorus279 mg
Zinc2.8 mg
Copper0.4 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E1.6 mg
Vitamin K6.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.4 mg
Folate122 mcg
Choline25 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 249. The excerpt below is the record exactly as published.
Rye Meal Cakes. Put two pounds of fine rye meal (not flour) , a dessert- spoonful of salt, and sufficient lukewarm, water to make a dough about the same consistency as double cream ; then mix in an ounce of German yeast, diluted in a little warm water. Cover, and let it stand in a warm place until it has risen to more than double its size. Add a teaspoonful of caraway seeds
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