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Rye Drop-Cakes
A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
✨ Vintage Recipe
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UpdatedLast updated
Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
- One pint of warm milk, with half a teaspoonful of soda dissolved in it
- a little salt
- four eggs well beaten
- rye flour enough to make
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
The soda (baking soda) in warm milk creates an alkaline environment that begins producing carbon dioxide gas immediately, giving these quick drop-cakes their lift without yeast. The high proportion of eggs (four to one pint milk) provides structure and richness while compensating for rye flour's low gluten content. Rye flour absorbs liquid more slowly than wheat flour, creating a batter that can be dropped rather than rolled, while its pentosans form a tender, slightly dense crumb characteristic of historical quick breads.
Make Ahead
These cakes are best made fresh as the baking soda begins reacting immediately. The dry ingredients can be measured ahead, and eggs can be beaten up to 2 hours in advance and refrigerated, but combine all ingredients just before cooking for optimal rise.
Storage
Store cooled drop-cakes in an airtight container at room temperature for up to 2 days. They will become denser as rye flour continues to absorb moisture. Reheat on a griddle or in a 300°F oven for 5 minutes to refresh texture. Not recommended for freezing as the texture becomes gummy upon thawing.
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