From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Rye Drop Cakes

Rye Drop Cakes

Mix together a quart of milk, two eggs well beaten, a piece of butter as large as an egg, one tea-spoonful of soda, two tea-spoonfuls of cream of tartar, half a cupful of white sugar, and enough rye-meal to make a thick batter. Bake for half an hour.

← Rye Bread Sabajone, or Sabaillon →

Rye Drop Cakes

Read next