Rye Tea Cake

Name: Rye Tea Cake
Yield: 6 servings
Ingredients: One pint sweet milk; 2 eggs well beaten; 1 table-spoonful of brown sugar; one-half tea-spoonful salt; rye flour enough to make as stiff as common griddle cake batter

From Dr. M'Millan's formulas and domestic guide, 1882

Serves 6

Presented as published in 1882. 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 Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 101. The excerpt below is the record exactly as published.

RYE TEA CAKE. One pint sweet milk, 2 eggs well beaten, i table- spoonful of brown sugar, one-half tea-spoonful salt, stir into this rye flour enough to make as stiff as common griddle cake batter

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