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Rye Muffins

A historical recipe from What to Eat, How to Serve it, by Christine Terhune Herrick (1891).

A historical recipe

What to Eat, How to Serve it, by Christine Terhune Herrick (1891). Project Gutenberg eBook #51197.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From What to Eat, How to Serve it, by Christine Terhune Herrick (1891). Digitised by Project Gutenberg, eBook #51197 (https://www.gutenberg.org/ebooks/51197). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. One cup white flour, two cups rye flour, two eggs, two teaspoonfuls baking-powder, one tablespoonful butter, one tablespoonful sugar, saltspoonful salt, milk enough for stiff batter.
  2. Beat well, and bake in muffin-tins.