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Fried Rye Muffins

Name: Fried Rye Muffins
Yield: 2 servings
Ingredients: One cupful and a half of rye meal; one cupful and a half of flour; one cupful of milk; two eggs; one teaspoonful of soda; two of cream of tartar; two generous table-spoonfuls of sugar; half a teaspoonful of salt

From Miss Parloa's new cook book and marketing guide, 1880

Serves 2

Presented as published in 1880. 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

817Calories

29 gProtein

152 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories817 kcal

Protein29 g

Carbohydrates152 g

Fiber9 g

Sugars19 g

Total Fat11 g

Saturated Fat4 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol201 mg

Sodium707 mg

Potassium1471 mg

Calcium215 mg

Iron8.3 mg

Magnesium94 mg

Phosphorus496 mg

Zinc3.5 mg

Copper0.4 mg

Manganese2.6 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A119 mcg

Vitamin E1.7 mg

Vitamin K4.7 mcg

Vitamin B60.4 mg

Vitamin B121.1 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)7.8 mg

Folate200 mcg

Choline184 mg

Caffeine0 mg

Water163 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 181. The excerpt below is the record exactly as published.

Fried Rye Muffins. One cupful and a half of rye meal, one cupful and a half of flour, one cupful of milk, two eggs, one teaspoonful of soda, BREAKFAST AND TEA. 365 two of cream of tartar, two generous table-spoonfuls of sugar, half a teaspoonful of salt

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