Rye Cakes
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INGREDIENTS
- 1 1/2 c Milk, sour
- 1/3 c Molasses
- 1 ts Salt
- 3 c Rye meal
- 1 ts Baking soda
- 2 Egg
INSTRUCTIONS
Sift the dry ingredients into a bowl and gradually stir in the milk. Add the beaten eggs and molasses and mix well. Drop by spoonfuls into hot fat and fry until brown. Drain on brown paper. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (166g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 320 | ||
| Calories from Fat: 92 (29%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.2g | 14 % | |
| Saturated Fat 3.2g | 16 % | |
| Monounsaturated Fat 3.9g | ||
| Polyunsanturated Fat 1.5g | ||
| Cholesterol 423mg | 130 % | |
| Sodium 1421.8mg | 49 % | |
| Potassium 1023.6mg | 27 % | |
| Total Carbohydrate 46.2g | 14 % | |
| Dietary Fiber 1.6g | 6 % | |
| Sugars, other 44.6g | ||
| Protein 13.2g | 19 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 320
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