Rye Muffins
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
2255Calories
62 gProtein
445 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories2255 kcal
Protein62 g
Carbohydrates445 g
Fiber41 g
Sugars30 g
Total Fat36 g
Saturated Fat9.4 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol90 mg
Sodium3583 mg
Potassium2217 mg
Calcium1692 mg
Iron17 mg
Magnesium386 mg
Phosphorus2808 mg
Zinc9.8 mg
Copper1.2 mg
Manganese6.6 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A173 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B122.6 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)13 mg
Folate248 mcg
Choline100 mg
Caffeine0 mg
Water490 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 13. The excerpt below is the record exactly as published.
, 1 pint flour, 1 teaspoon sent, 1 tablespoon sugar, teaspoons Royal Baking Powder, pint milk, 3 eggs. Dilute rice, made free from lumps, with milk and beaten eggs; sift to- gether flour, sugar, salt, and powder ; add to rice preparation, mix into smooth, rather firm batter; muffin-pans (flg. VII) to be cold and well greased, then fill % ; bake in hot oven 15 minutes. Hominy Muffins.— Same as rice muffins, substituting 1 cup boiled hominy for the rice. Royal SaIly*Lunn Muffins. — 1 quart flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 1 egg, lii pints milk. Sift together floiir, sugar, salt, and powder ; rub in shorten- ing; add egg, beaten, and milk; mix into rather firm batter ; muffin-pans to be cold and well greased, then fill %. Bake in hot oven 15 minutes. Rye Muffins.— 1 pint rye flour, % pint com meal, % pint flour, 1 teaspoon sugar, 1 tea- spoon salt, 3 teaspoons Royal Baking Powder, 1 tablespoon butter, 2 eggs, 1 pint milk. Sift together rye flour, corn meal, flour, sugar, salt, and powder ; rub in butter ; add beaten eggs, and milk ; mix into smooth, rather Arm batter ; muffin-pans to be cold and well greased, then fill %. Bake in hot oven 15 minutes. Royal Corn Muffins. — 1 pint Indian com meal, 1 pint flour, 1 tablespoon sugar, 1 tea- spoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 2 eggs, 1 pint milk. Sift together com meal, flour, sugar, salt, and powder; mb in the shortening, add eggs, beaten, and milk ; mix into batter of consistence of cup cake ; muffin-pans to be cold and well greased, then fill %. Bake in hot oven 15 minutes. English Muffins. — 1 quart flour, tea- spoon sugar, 1 teaspoon salt
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