Ryzon Muffins - Master Recipe
From Ryzon baking book, 1916
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
893Calories
29 gProtein
174 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories893 kcal
Protein29 g
Carbohydrates174 g
Fiber0 g
Sugars28 g
Total Fat32 g
Saturated Fat2.7 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol256 mg
Sodium2434 mg
Potassium422 mg
Calcium144 mg
Iron11 mg
Magnesium64 mg
Phosphorus369 mg
Zinc2.3 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A99 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate324 mcg
Choline158 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 13. The excerpt below is the record exactly as published.
RYZON MUFFINS— Master Recipe By Miss AucE Bradley, Principal Miss Farmer's School of Cookery, Boston, Mass. Master Recipe RYZON MUFFINS 4 level teaspoonfuls Ryzon. I }4 level cupfuls (6 ounces) flour. 2 level tablespoonfuls (l ounce) sugar. 1 level teaspoonf ul salt. J4 cupful (scant }4 pint) milk. 2 tablespoonfuls (l ounce) butter. I egg
Cook this with the app: pantry check, scaling, and the assistant.