Rye Muffins
A historical recipe from Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Befor, by Lydia Maria Gurney (1914).
A historical recipe
Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before, by Lydia Maria Gurney (1914). Project Gutenberg eBook #8542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- 1/3 Cupful of Yeast
- one-quarter teaspoonful of soda
- two tablespoonfuls of boiling water
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 2 Cupfuls of Flour 1 Cupful of Rye Meal 3 Tablespoonfuls of Sugar 1 Teaspoonful of Salt 1/3 Cupful of Yeast or 1 Yeast Cake dissolved in Water Mix with warm water at night.
- In the morning add one-quarter teaspoonful of soda, dissolved in two tablespoonfuls of boiling water;
- stir well.
- Bake in a gem-pan for twenty or thirty minutes.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Wooden spoon