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Rye Muffins
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Sufficient for twelve muffins.
Presented as published in 1913. 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
524Calories
14 gProtein
69 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein14 g
Carbohydrates69 g
Fiber0 g
Sugars19 g
Total Fat22 g
Saturated Fat3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol108 mg
Sodium1140 mg
Potassium322 mg
Calcium448 mg
Iron4.6 mg
Magnesium37 mg
Phosphorus338 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.4 mg
Folate112 mcg
Choline96 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 58. The excerpt below is the record exactly as published.
Rye Muffins 1 cupful flour 2 teaspoonfuls baking powder 2 tablespoonfuls melted Crisco 1 egg 1 cupful ryemeal Y% teaspoonful salt 2 tablespoonfuls brown sugar 1 cupful milk
Cook this with the app: pantry check, scaling, and the assistant.