Ryzon 'Left-Over' Corn Muffins

Name: Ryzon 'Left-Over' Corn Muffins
Ingredients: 2 level cupfuls {yi pound) flour; 3 level tablespoonfuls Ryzon; I level teaspoonful salt; I cupful (^ pint) water; I cupful {yi pint) canned corn

From Ryzon baking book, 1916

One level tablespoonful of sugar may be added if desired. Note that no eggs or shortening are used in this recipe. Sufficient for twelve muffins.

Presented as published in 1916. 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

1028Calories

31 gProtein

217 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories1028 kcal

Protein31 g

Carbohydrates217 g

Fiber3.3 g

Sugars7.3 g

Total Fat5.7 g

Saturated Fat0.4 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol0 mg

Sodium2681 mg

Potassium560 mg

Calcium61 mg

Iron15 mg

Magnesium91 mg

Phosphorus346 mg

Zinc2.3 mg

Copper0.5 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C3 mg

Vitamin A3.3 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)19 mg

Folate465 mcg

Choline29 mg

Caffeine0 mg

Water395 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 14. The excerpt below is the record exactly as published.

RYZON "LEFT-OVER" CORN MUFFINS BY MRS. ELEANOR ACKERMAN, BROOKLYN, N. Y. 2 level cupfuls {yi pound) flour. 3 level tablespoonfuls Ryzon. I level teaspoonful salt. , ' I cupful (^ pint) water. I cupful {yi pint) canned corn

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