The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

Home › Biscuits, Breakfast Cakes, Etc › Rye Drop Cakes

Rye Drop Cakes

2/3 cup rye meal 2/3 cup flour 21½ teaspoons baking powder 1 egg 1/2 teaspoon salt 2 tablespoons molasses 1/2 cup milk Mix and sift dry ingredients; add milk gradually, molasses, and egg well beaten. Cook same as Fried Drop Cakes.

← Fried Drop Cakes Raised Doughnuts →

Rye Drop Cakes

Read next