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Rye Muffins

Name: Rye Muffins
Yield: 2 servings
Ingredients: one pint of rye meal; one pint of flour; one teaspoonful of salt; two teaspoonfuls of baking-powder; one tablespoonful of sugar; one tablespoonful of butter; two eggs; a scant pint of milk

From Miss Corson's practical American cookery and household management, 1885

Serves 2

Presented as published in 1885. 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

986Calories

35 gProtein

187 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories986 kcal

Protein35 g

Carbohydrates187 g

Fiber12 g

Sugars13 g

Total Fat18 g

Saturated Fat4 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol216 mg

Sodium1759 mg

Potassium806 mg

Calcium489 mg

Iron11 mg

Magnesium120 mg

Phosphorus685 mg

Zinc4.3 mg

Copper0.6 mg

Manganese3.4 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A119 mcg

Vitamin E2 mg

Vitamin K6.2 mcg

Vitamin B60.5 mg

Vitamin B121.1 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)10 mg

Folate259 mcg

Choline190 mg

Caffeine0 mg

Water170 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 266. The excerpt below is the record exactly as published.

Y^E MUFFINS. Sift together one pint of rye meal, one pint of flour, one teaspoonful of salt, two teaspoonfuls of baking-powder, and one tablespoonful of sugar ; melt one tablespoonful of butter, and add it to these ingredients ; next beat two eggs for two minutes, and add them, together with a scant pint of milk

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