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Rye Muffins

Name: Rye Muffins
Yield: 8 servings
Ingredients: one pint of rye meal; one pint of flour; one pint sweet milk; one-half cup sugar; one teaspoon salt; three teaspoons baking powder; two eggs

From The Toronto Cook Book, 1915

Serves 8

Presented as published in 1915. 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

271Calories

8 gProtein

57 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories271 kcal

Protein7.8 g

Carbohydrates57 g

Fiber3 g

Sugars13 g

Total Fat2.1 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol47 mg

Sodium487 mg

Potassium156 mg

Calcium117 mg

Iron2.8 mg

Magnesium26 mg

Phosphorus152 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.9 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A20 mcg

Vitamin E0.5 mg

Vitamin K1.5 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.6 mg

Folate65 mcg

Choline42 mg

Caffeine0 mg

Water15 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 13. The excerpt below is the record exactly as published.

Rye Muffins One pint of rye meal, one pint of flour, one pint sweet milk, one-half cup sugar, one teaspoon salt, three teaspoons baking powder, two eggs

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