Corn, Rye and Whole Wheat Fruit Muffins

Name: Corn, Rye and Whole Wheat Fruit Muffins
Ingredients: 4 cup boiling water; 3 teaspoons baking powder; 1 teaspoon salt; + teaspoon soda; 1 cup milk; 4 cup molasses; 4 cup raisins cut in halves; 1 cup whole wheat fiour; 1 cup rye flour; 2 tablespoons fat

From Foods that will win the war, 1918

Presented as published in 1918. 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

2548Calories

56 gProtein

555 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories2548 kcal

Protein56 g

Carbohydrates555 g

Fiber46 g

Sugars198 g

Total Fat19 g

Saturated Fat5.4 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol29 mg

Sodium6074 mg

Potassium4780 mg

Calcium2177 mg

Iron83 mg

Magnesium821 mg

Phosphorus1623 mg

Zinc9.8 mg

Copper2.1 mg

Manganese11 mg

Vitamin D2.3 mcg

Vitamin C2.2 mg

Vitamin A78 mcg

Vitamin E0.3 mg

Vitamin K3.3 mcg

Vitamin B62.2 mg

Vitamin B121.3 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)2.1 mg

Niacin (B3)27 mg

Folate311 mcg

Choline101 mg

Caffeine0 mg

Water1061 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 10. The excerpt below is the record exactly as published.

CORN, RYE AND WHOLE WHEAT FRUIT MUFFINS 4 cup boiling water 3 teaspoons baking powder 1 cup cornmeal 1 teaspoon salt + teaspoon soda 1 cup milk 4 cup molasses 4 cup raisins cut in halves 1 cup whole wheat fiour + cup chopped nuts 1 cup rye flour 2 tablespoons fat

Cook this with the app: pantry check, scaling, and the assistant.