Rye Drop Cakes

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • cup rye meal.
  • cup flour.
  • teaspoons baking powder.
  • ½ teaspoons salt.
  • 2 tablespoons molasses.
  • ½ cup milk.
  • 1 egg.


Mix and sift dry ingredients; add milk gradually, molasses, and egg well beaten. Cook as Fried Drop Cakes.