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Rye Muffins

From an old cookbook · modernised transcription
By Hatfield (Mass.). Congregational Church · From a historical cookbook (Internet Archive) · 2 ingredients
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Rye Muffins

Rye Muffins

Ingredients

Directions

  1. I cup rye flour, y^ cup sugar, ^4 teaspoon salt, 2 teaspoons baking powder, i cup white flour, i ^gg, i cup milk.

  2. MRS. CUTLER.

Nutrition, whole recipe (rough)

455Calories
13 gProtein
1 gFat
95 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hatfield (Mass.). Congregational Church. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Photo for illustrative purposes only · Contact us to use it

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