Recipe: Mountain Buttermilk Rye Muffins

Place in a mixing bowl

  • One and one-half cups of buttermilk,
  • One teaspoon of baking soda,
  • Four tablespoons of shortening,
  • Six tablespoons of syrup,
  • One egg.
  • Beat to mix and then add
  • Two and one-half cups of rye flour,
  • One teaspoon of baking powder.

Beat to thoroughly mix and then pour into well-greased and floured muffin pans, and bake for thirty minutes in a moderate oven. When cold the muffins that are left over may be split and toasted and then spread with mountain sweet-spiced jam.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss