Rye Muffins
From The school kitchen textbook, 1915
Presented as published in 1915. 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
1037Calories
38 gProtein
187 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1037 kcal
Protein38 g
Carbohydrates187 g
Fiber15 g
Sugars14 g
Total Fat16 g
Saturated Fat6.7 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol215 mg
Sodium3442 mg
Potassium1005 mg
Calcium900 mg
Iron11 mg
Magnesium133 mg
Phosphorus903 mg
Zinc5.2 mg
Copper0.6 mg
Manganese3.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E2.6 mg
Vitamin K6.5 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)9.5 mg
Folate271 mcg
Choline224 mg
Caffeine0 mg
Water280 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 128. The excerpt below is the record exactly as published.
Rye Muffins 1 c. rye meal (sifted). 2 tsp. baking-powder. 1 c. white flour. 1 egg. I c. sugar. 1 c. milk. I tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.