Rye Pancakes


1-1/2 pints rye meal
1/2 pint flour
1 gill sugar or molasses (1/2 cup)
1 teaspoon salt
1 teaspoon cream of tartar
1 egg
1 pint milk or water
1/2 tea cup New England rum


Combine ingredients and fry pancakes in deep fat. Fill individual butter plates with sugar. Drop enough vinegar on the sugar to make it spreadable as butter. As you eat the pancakes, dab them with the mixture.

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