1877 Toronto Rye Cakes For Tea - Old Cookbook Show - Glen And Friends Cooking
Today's old cookbook recipe comes from a pivotal old Canadian cookbook published in Toronto in 1877.

Rye Cakes For Tea:
Two teacups of rye flour, one of wheat flour, one of sour milk, one teaspoon of soda, put in the sour milk and while foaming stir it in the flour and rye, with one half teaspoon of salt, one-half teacup of molasses; make it stiff and turn into a buttered pan; spread it smooth with a spoon dipped in hot water; bake one half hour.

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