Breakfast
Rye Gems
Start the day with Farmer’s original Rye Gems method, preserved as a source transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1⅔ cups rye flour
- 1⅓ cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup molasses
- 1¼ cups milk
- 2 eggs
- 3 tablespoons melted butter
Historical transcription
Source 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.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.