Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 154

Table of Contents

⅔ cup rye meal

⅔ cup flour

2½ teaspoons baking powder

½ teaspoon salt

2 tablespoons molasses

½ cup milk

1 egg

Mix and sift dry ingredients; add milk gradually, molasses, and egg well beaten. Cook same as Fried Drop Cakes.