Rye is a winter crop and was often used as ground cover or to help the soil. It grows deeper, thus adding nutrients deep into the soil, and is beneficial in crop rotation planting. It is also lower in gluten than wheat, but not gluten-free. It was an easy crop for early settlers to grow, as it grew well. It was often ground into flour and used as many grains are for cereals, so rye porridge was common as grits or oatmeal.

Continuing with recipes from Shenandoah Valley Cooking Recipes and Kitchen Lore, here is the recipe as written. It also shows the progression of baking, with baking powder being an ingredient, which became available by the mid-1800s.

Rye Drop Cakes

Mix one cup of rye flour, a half cup of white flour, a pinch of salt, one and a half teaspoons of baking powder, and a half cup of sugar. Moisten with one cup of milk and one beaten egg into a stiff batter. Heat a skillet with several inches of lard, drop the batter in by spoonful and cook for about six minutes or until the balls are golden brown. Drain and sprinkle with powdered sugar.