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Fried Rye Muffins
From The Toronto Cook Book, 1915
Serves 1
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
809Calories
29 gProtein
151 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories809 kcal
Protein29 g
Carbohydrates151 g
Fiber9 g
Sugars19 g
Total Fat11 g
Saturated Fat4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol201 mg
Sodium10761 mg
Potassium670 mg
Calcium742 mg
Iron9.2 mg
Magnesium96 mg
Phosphorus690 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
Water164 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 18. The excerpt below is the record exactly as published.
Fried Rye Muffins Three-quarters cup rye meal, three-quarters cup flour, two teaspoons baking powder, one tablespoon sugar, one saltspoon salt, one egg, one-half cup milk
Cook this with the app: pantry check, scaling, and the assistant.