Fried Rye Muffins
From The school kitchen textbook, 1915
Presented as published in 1915. 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
856Calories
32 gProtein
152 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories856 kcal
Protein32 g
Carbohydrates152 g
Fiber12 g
Sugars26 g
Total Fat15 g
Saturated Fat6.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol215 mg
Sodium3441 mg
Potassium904 mg
Calcium887 mg
Iron8 mg
Magnesium118 mg
Phosphorus837 mg
Zinc4.3 mg
Copper0.5 mg
Manganese3 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E2.1 mg
Vitamin K6.2 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)6.3 mg
Folate158 mcg
Choline211 mg
Caffeine0 mg
Water271 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 130. The excerpt below is the record exactly as published.
Fried Rye Muffins 1 c. rye meal. I tsp. salt. f c. flour. 1 egg. 2 tsp. baking powder. 1 c. milk. 1 tbsp. sugar
Cook this with the app: pantry check, scaling, and the assistant.