Title: Rye Cakes
Categories: Penn
Yield: 1 Servings

3	c	Rye meal
1	ts	Soda
1	ts	Salt
1/3	c	Molasses
1 1/2	c	Milk, sour
2		Egg

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.

Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E

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