Rye Muffins
From Metropolitan cook book, 1918
Presented as published in 1918. 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
900Calories
30 gProtein
161 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories900 kcal
Protein30 g
Carbohydrates161 g
Fiber26 g
Sugars12 g
Total Fat16 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium3907 mg
Potassium1254 mg
Calcium1172 mg
Iron7.1 mg
Magnesium218 mg
Phosphorus1163 mg
Zinc6.1 mg
Copper0.7 mg
Manganese4 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.5 mg
Folate24 mcg
Choline190 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 7. The excerpt below is the record exactly as published.
RYE MUFFINS I i cups rye flour 1 well-beaten egg 1 teaspoon salt 1 cup milk 1 tablespoon baking-powder
Cook this with the app: pantry check, scaling, and the assistant.