Rye Muffins

Name: Rye Muffins
Ingredients: 1 pint rye flour; y. pint com meal; y pint flour; 1 teaspoon sugar; 1 teaspoon salt; 3 teaspoons Royal Baking Powder; 1 tablespoon butter; 2 eggs; 1 pint milk

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

2398Calories

74 gProtein

446 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories2398 kcal

Protein74 g

Carbohydrates446 g

Fiber41 g

Sugars31 g

Total Fat45 g

Saturated Fat13 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol462 mg

Sodium3725 mg

Potassium2355 mg

Calcium1748 mg

Iron18 mg

Magnesium398 mg

Phosphorus3006 mg

Zinc11 mg

Copper1.2 mg

Manganese6.6 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A333 mcg

Vitamin E1.5 mg

Vitamin K0.3 mcg

Vitamin B61.2 mg

Vitamin B123.5 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)2.2 mg

Niacin (B3)14 mg

Folate295 mcg

Choline394 mg

Caffeine0 mg

Water566 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 9. The excerpt below is the record exactly as published.

Rye Muffins. — 1 pint rye flour, y. pint com meal, y 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 firm, 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; rub 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, y tea¬ spoon sugar, 1 teaspoon salt

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