Aggie Muffins
From Waldensian cookery, 1957
Presented as published in 1957. 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
2152Calories
47 gProtein
316 gCarbs
79 gFat
Full nutrition (34 nutrients)
Calories2152 kcal
Protein47 g
Carbohydrates316 g
Fiber0 g
Sugars25 g
Total Fat79 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium2421 mg
Potassium582 mg
Calcium108 mg
Iron22 mg
Magnesium109 mg
Phosphorus505 mg
Zinc3.4 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)1.9 mg
Niacin (B3)25 mg
Folate625 mcg
Choline147 mg
Caffeine0 mg
Water311 g
As published
This recipe was extracted from Waldensian cookery (1957), page 9. The excerpt below is the record exactly as published.
AGGIE MUFFINS 1 cake yeast 2 tablespoons of sugar 1 egg 1 cup warm water 1/3 cup shortening 1 teaspoon salt Cream yeast with sugar, add egg, beat, add one tea cup of warm water, then shortening. In another bowl, put three cups of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.