Muffins made with Rye-Flour
From The encyclopaedia of practical cookery, 1892
Serves 1
Ensure the oven is hot for proper baking.
Presented as published in 1892. 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
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 555. The excerpt below is the record exactly as published.
Muffins made with Rye-Flour. — Mix 1 breakfast-cupful of rye-flour hi a basin with 4 teacupful of sugar, 1 salt- spoonful of salt, and 2 teaspoonfuls of baking-powder. Beat up an egg, and pour in 1 breakfast- cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.