American
Rye Gems
A historical breakfast recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 1⅔ cups Rye Flour
- 1⅓ cups Flour
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- ¼ cup Molasses
- 1¼ cups Milk
- 2 Eggs
- 3 tablespoons Butter
Make it
Method
- 1
Mix and sift dry ingredients, add molasses, milk, eggs well beaten, and butter. Bake in hot oven in buttered gem pans twenty-five minutes.
Source & rights
Where this recipe comes from
Rye Gems, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.