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Rye Muffins

Name: Rye Muffins
Yield: 8 servings
Ingredients: One pint of rye meal, not flour; one pint of wheat flour; one pint of milk; half a cupful of sugar; one teaspoonful of salt; one of soda; two of cream of tartar; two eggs

From Miss Parloa's new cook book and marketing guide, 1880

Serves 8

The quantities given will make twenty-four muffins.

Presented as published in 1880. 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

310Calories

9 gProtein

59 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories310 kcal

Protein9.4 g

Carbohydrates59 g

Fiber3.8 g

Sugars16 g

Total Fat4 g

Saturated Fat1.7 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol54 mg

Sodium334 mg

Potassium452 mg

Calcium95 mg

Iron2.5 mg

Magnesium33 mg

Phosphorus177 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.6 mg

Vitamin K1.6 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.4 mg

Folate68 mcg

Choline56 mg

Caffeine0 mg

Water70 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 181. The excerpt below is the record exactly as published.

Rye Muffins. One pint of rye meal, not flour ; one pint of wheat flour, one pint of milk, half a cupful of sugar, one teaspoonful of salt, one of soda, two of cream of tartar and two eggs

Cook this with the app: pantry check, scaling, and the assistant.