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Corn and Rye Muffins
From The Pattern cook-book, 1890
Serves 6
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
248Calories
6 gProtein
53 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories248 kcal
Protein5.6 g
Carbohydrates53 g
Fiber4.4 g
Sugars0.5 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium2.2 mg
Potassium159 mg
Calcium12 mg
Iron1.9 mg
Magnesium34 mg
Phosphorus107 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.9 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate43 mcg
Choline4.4 mg
Caffeine0 mg
Water7.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 161. The excerpt below is the record exactly as published.
CORN AND RYE MUFFINS. These are made the same as Corn Muffins, No. 2, add- ing, instead of ihe flour and meal in the morning, One cupful of corn meal. One cupful of rye flour. One cupful of wheat flour
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