Ryzon Squash Muffins

Name: Ryzon Squash Muffins
Ingredients: I J^ level cupfuls (X pound) flour; I level tablespoonful {}4 ounce) sugar; 1 level teaspoonful salt; 5 level teaspoonfuls Ryzon; 2 level tablespoonfuls (l ounce) shortening; 34 cupful (l>^ gills) milk; I cupful {yi pint) squash; I egg

From Ryzon baking book, 1916

Sufficient for twenty 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

1147Calories

34 gProtein

171 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories1147 kcal

Protein34 g

Carbohydrates171 g

Fiber2.5 g

Sugars24 g

Total Fat38 g

Saturated Fat3.9 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol201 mg

Sodium2459 mg

Potassium1097 mg

Calcium249 mg

Iron12 mg

Magnesium109 mg

Phosphorus511 mg

Zinc3.2 mg

Copper0.4 mg

Manganese1.8 mg

Vitamin D2.2 mcg

Vitamin C38 mg

Vitamin A141 mcg

Vitamin E0.9 mg

Vitamin K6.9 mcg

Vitamin B60.8 mg

Vitamin B121.1 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)14 mg

Folate390 mcg

Choline184 mg

Caffeine0 mg

Water377 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 SQUASH MUFFINS BY MRS. A. R. CORWITH, SOUTHAMPTON, N. Y. I J^ level cupfuls (X pound) flour. I level tablespoonful {}4 ounce) sugar. 1 level teaspoonful salt. 5 level teaspoonfuls Ryzon. 2 level tablespoonfuls (l ounce) shortening. 34 cupful (l>^ gills) milk. I cupful {yi pint) squash. I egg

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