Rye Drop Cakes

Crispy and golden on the outside, delicious inside. Delicious served with maple syrup for Sunday breakfast. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

• Ready In: 20 mins
• Yields: 18 cakes

Ingredients

• 2⁄3 cup  rye flour
• 2⁄3 cup flour
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup milk
• 2  tablespoons molasses
• 1  egg, well beaten
•  oil or   fat, for frying

Directions

1. Preheat oil to 325°F.
2. Sift dry ingredients together very well; add milk, molasses and beaten egg gradually.
3. Drop by small spoonfuls into hot, deep fat and cook until a dark golden brown on all sides.
4. Drain on paper towels.
5. Serve with butter and maple syrup or molasses.