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Rye Muffins
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
774Calories
21 gProtein
149 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories774 kcal
Protein21 g
Carbohydrates149 g
Fiber7.5 g
Sugars39 g
Total Fat13 g
Saturated Fat6.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol33 mg
Sodium2184 mg
Potassium1182 mg
Calcium826 mg
Iron9 mg
Magnesium182 mg
Phosphorus591 mg
Zinc2.7 mg
Copper0.5 mg
Manganese2.8 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A95 mcg
Vitamin E1.1 mg
Vitamin K4.2 mcg
Vitamin B60.6 mg
Vitamin B120.8 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.9 mg
Folate147 mcg
Choline47 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 239. The excerpt below is the record exactly as published.
Rye Muffins. One and a quarter cups of rye meal, one and a quarter cups of flour, four teaspoonfuls of baking powder, one teaspoonful of salt, one-quarter cup of molasses, one and a quarter cups of milk, one egg, one tablespoonful of melted butter
Cook this with the app: pantry check, scaling, and the assistant.