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Breakfast
Rye Drop Cakes
Start the day with Farmer’s original Rye Drop Cakes method, preserved as a source transcription.
BreakfastBrunchVegetarianSkilletPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- ⅔ cup rye meal
- ⅔ cup flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons molasses
- ½ cup milk
- 1 egg
Make it happen
Directions
- 1
Mix and sift dry ingredients; add milk gradually, molasses, and egg well beaten. Cook same as Fried Drop Cakes.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.