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Fried Rye Muffins
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
761Calories
10 gProtein
175 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories761 kcal
Protein10 g
Carbohydrates175 g
Fiber3 g
Sugars130 g
Total Fat4.9 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol15 mg
Sodium1981 mg
Potassium2740 mg
Calcium893 mg
Iron11 mg
Magnesium442 mg
Phosphorus411 mg
Zinc1.8 mg
Copper0.9 mg
Manganese3.4 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.4 mg
Vitamin K1.5 mcg
Vitamin B61.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate59 mcg
Choline49 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 66. The excerpt below is the record exactly as published.
Fried Rye Muffins f cup rye meal 2 eggs f cup flour 3 teaspoons baking powder I cup milk I teaspoon salt 1 cup molasses 166 LOWNEY'S COOK BOOK Mix and sift dry ingredients ; add remaining ingredi- ents ; beat well. Drop from a spoon into hot fat. Fry like douQfhnuts. Oat Muffins 1 cup warm oatmeal 1 teaspoon salt 1 cup flour \ cup milk ^ cup sugar 1 egg 4 teaspoons baking powder 1 to 4 tablespoons melted butter Mix flour, sugar, baking powder, salt; add oatmeal and work until well mixed. Add remaining ingredients. Beat well. Bake in hot buttered gem pans twenty minutes. SHORTCAKES Shortcake 2 cups flour 3 tablespoons butter I teaspoon salt 3 tablespoons lard 3 teaspoons baking powder 1 cup milk
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