Rye Muffins

Ingredients

• 1 cup rye flour, or sifted rye meal
• 1 cup white flour
• 1/2 cup sugar
• 1 egg
• 3/4 teaspoonful salt
• 1 cup milk
• 2 teaspoonfuls baking-powder

Method

1. 1

   Mix rye, sugar, salt, flour, and baking-powder thoroughly.

2. 2

   Beat the egg; add the milk, and stir quickly into the dry mixture.

3. 3

   Bake in hot gem or muffin pans for twenty-five minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 59. The excerpt below is the record exactly as published.

Rye Muffins. (Miss Parloa.) 1 cup rye flour, or sifted rye meal. 1 cup white flour. cup sugar. 1 egg. 3^ teaspoonf ul salt. 1 cup milk. 2 teaspoonfuls baking-powder. Mix rye, sugar, salt, flour, and baking-powder thor- oughly. Beat the egg ; add the milk, and stir quickly into the dry mixture. Bake in hot gem or muffin pans twenty- five minutes. Corn Muffins. (From an unknown Friend.) 1 cup common corn meal. 2 tablespoonfuls sugar. 1 scant teaspoonf ul salt. 1 even tablespoonful butter. 5 cups boiling water. Mix at night the meal, sugar, and salt in the top of the double boiler ; add the butter and boiling water, stir until smooth, and cook an hour. Turn into a mixing-bowl, and pour over it one fourth of a cup of water to prevent a crust from forming. In the morning beat it up soft and smooth. Mix one cup and a half of fne yellow corn jiour^ one cup and a half of white flour^ two even tea- spoonfuls of hahing -powder^ and stir them into the cooked meal. Add one egg^ well beaten. Drop the mixture into round iron gem pans, and bake in a hot oven. To make corn and rye muffins^ add, in the morning, 1 cup yellow corn flour. I 1 cup common flour. 1 cup rye flour. 1 Or make coim and whole-wheat muffins by adding 1% cups yellow corn flour. % cup common flour. 1 cup whole-wheat flour, Frank- lin or Arlington. These are delicious. This rule makes fifteen muffins. If fewer be desired, half of the cooked corn-meal mixture may be used, and the remainder reserved for another baking. But in this case do not forget to halve the The Boston Cook Book. 91 dry mixture added in the morning, and to use one small egg. Apple Johnny Cake (without Eggs). (Mrs, Webb.) 1 pint white meal. 2 tablespoonfuls sugar. 3^ teaspoonful salt. teaspoonful soda. 1 teaspoonful cream of tartar. Milk enough to mix quite soft. 3 apples, pared and sliced. Mix in the order given. Bake in a shallow cake pan thirty minutes. Corn Cake (thin). 1 cup yellow corn meal. cup sugar. 3^ teaspoonful salt. 1 cup flour. 2 teaspoonfuls baking-powder. 1 egg. 1 cup milk. 1 tablespoonf ul melted butter. Mix in the order given, and bake in two Washington pie tins, spreading the mixture thick enough to half fill the pan. Sponge Com Cake (Sour Milk). 1 cup flour. }4 cup corn meal. }^ teaspoonful salt. 3^ teaspoonful soda. 3^ cup sugar. Yolks of 2 eggs. White of 1 egg. 1 tablespoonf ul butter, melted. 1 cup sour milk. Bake in a shallow round pan or in a brickloaf pan. Use the other white of egg for clearing the coffee. Sponge Com Cake (Sweet Milk). 1 cup meal. }4 cup flour. }4 teaspoonful salt.

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