Rye Muffins

Ingredients

• one cup of rye meal
• one cup of white flour
• two teaspoons of baking powder
• one-half teaspoon of salt
• one tablespoon of sugar
• one beaten egg
• one cup of milk

Method

1. 1

   Sift together rye meal, white flour, baking powder, salt, and sugar.

2. 2

   Mix with beaten egg and milk.

Nutrition per serving

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 17. The excerpt below is the record exactly as published.

Rye Muffins. Sift together one cup each of rye meal and white flour, two teaspoons of baking powder (or one of cream 36 Home Science Cook Book. of tartar and one-half of soda), one-half teaspoon of salt, and one tablespoon of sugar. Mix with one beaten egg and one cup of milk. For Graham Muffins substitute graham meal for rye. Graham Drop Cakes. Sift together one and one-half cups of graham meal, one-half teaspoon each of salt and soda, one-fourth cup of brown sugar. Mix into a stiff batter with one scant cup of sour milk. Drop by spoonfuls on a buttered pan and bake about fifteen minutes. Drop Doughnuts. Sift together one pint of flour, two teaspoons of bak- ing powder, one-half teaspoon of salt. Add one-half cup of sugar, a little spice, and mix into a soft dough with one beaten egg and one-half cup of milk. Flavor with cinnamon or nutmeg. Drop by teaspoonfuls into hot fat and fry as usual. This quantity should make about two dozen balls. Shortcake. Sift together one pint of flour, three teaspoons of baking powder, and one-half teaspoon of salt. Rub in one-fourth cup of butter. Mix into a soft dough with about two-thirds cup of sweet milk. Divide into two parts, roll each to fit the pan, put in one, brush with melted butter, and place the other on top, or bake in two pans if liked more crusty. If to be baked in a square pan, with a knife dipped in melted butter carefully cut across the cake twice each way, dividing it into nine portions. When baked each division should separate readily. Bake twenty minutes or more. Quick Doughs. 37 Individual shortcakes are made by cutting like biscuits and putting together with butter between. Scones. Make a rich biscuit dough. Roll out to fit a round tin. After the dough is in the pan divide in quarters, cutting almost through it. Glaze with yolk of egg and sugar. Apple Dumplings. Roll biscuit or shortcake dough till one -half inch thick, or divide in six portions, and pat each into a round shape. In each fold an apple cored and pared. Steam or bake forty-five minutes, or till the apples are soft. Other fruits can be substituted for apples. Prune Loaf. One-half poured of prunes; wash, soak, cook in little water until tender enough to remove the stones. Cut each prune into quarters and add one-half cup of sugar. Make dough as for baking-powder biscuits; roll out thin and so that the length is twice the breadth. Spread the prunes over this, keeping within an inch of the edges. Roll like jelly cake, pressing the ends firmly so that the fruit cannot escape. Place the roll in one side of a granite pan, pour over and around it one-half cup of sugar, a pint of hot water, and a tablespoon of butter. Bake, basting frequently and watching closely to prevent burning. Add more water as needed. Serve with its own sauce or with the addition of cream. Any fruit may be substituted for the prunes. This may be cut in slices, like the Swedish rolls, before baking when time is limited. 38 Home Science Cook Book. Surprise Rolls. Make a shortcake dough. Mince cooked chicken and season highly, mix with a thick white sauce ; form in small finger-sized rolls. Wrap each with a thin layer of dough ; bake in hot oven ; serve hot or cold. Brown Bread. Sift together one pint of corn-meal, one pint of rye or entire wheat, or one cup of rye and one cup of white flour

Cook this with the app: pantry check, scaling, and the assistant.