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Rye Muffins
From The household cook book, 1902
Serves 2
Bake for 20 minutes in a quick oven.
Presented as published in 1902. 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
716Calories
19 gProtein
144 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories716 kcal
Protein19 g
Carbohydrates144 g
Fiber7.5 g
Sugars57 g
Total Fat8.1 g
Saturated Fat3.3 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol108 mg
Sodium669 mg
Potassium905 mg
Calcium190 mg
Iron5 mg
Magnesium66 mg
Phosphorus355 mg
Zinc2.6 mg
Copper0.3 mg
Manganese1.8 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E1.3 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.8 mg
Folate136 mcg
Choline112 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 217. The excerpt below is the record exactly as published.
RYE MUFFINS — Sift together 1 cup wheat flour, ^ cup sugar, 1 teaspoon cream tartar, -| teaspoon soda, ^ teaspoon salt, add 1 cup rye meal (not flour); beat 1 egg, add 1 cup milk, add it to the other ingredients, beat well, put in hot, greased muffin tins, and bake 20 minutes in a quick oven. GLUTEN MUFFINS — To 1 egg, beaten light without separa- ting, add 1 pint milk, 1 teaspoon salt and 1 pint gluten flour; beat well, add 2 teaspoons baking powder, pour into well greased, hot muffin ring^, and bake in a quick oven ^ hour. ENTIRE WHEAT MUFFINS.— Mix together 1^ cups wheat 282 GEMS, MUFFINS, SCONES, ETC. flour, 2 tablespoons sugar, 1 teaspoon salt
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