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Dessert

Rye or Indian Drop Cakes

A simple drop cake made from rye and Indian meal, baked in a hot oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Rye or Indian Drop Cakes

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Mix together rye meal and Indian meal with cold water until stiff enough to stir easily with a spoon.

  2. Stir the mixture until it becomes creamy, which will take about 10 to 15 minutes with a strong hand.

Bake

  1. Drop the mixture into hot gem pans, filling them full.

  2. Bake in a moderately heated oven at 350°F (175°C) for 30 to 40 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Rye meal
Provides the main flavour and body of the cakes, giving a hearty, slightly earthy taste.
Indian meal
Cornmeal that thickens the batter and gives the cakes a firmer, crumbly structure.

The step that matters

Stirring until creamy. Stirring hydrates the meals and develops a smooth, thick batter. A batter that is too loose or too thin will spread and bake up dense or flat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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