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Rye Muffins
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
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
871Calories
29 gProtein
154 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories871 kcal
Protein29 g
Carbohydrates154 g
Fiber18 g
Sugars25 g
Total Fat27 g
Saturated Fat6.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol247 mg
Sodium3204 mg
Potassium1045 mg
Calcium771 mg
Iron6.9 mg
Magnesium167 mg
Phosphorus889 mg
Zinc5 mg
Copper0.5 mg
Manganese3 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.8 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)4.2 mg
Folate94 mcg
Choline195 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 70. The excerpt below is the record exactly as published.
Rye Muffins. 1 cup of rye flour. 1-3 cup white flour. 1 rounded tablespoon butter. 1 tablespoon sugar. 1 teaspoon salt. V/i teaspoons baking powder. 1 cup milk. 1 egg
Cook this with the app: pantry check, scaling, and the assistant.