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Alline's Muffins
From Atlanta women's club cook book, 1921
Serves 2
The delicacy of these muffins depends on the mixing and baking.
Presented as published in 1921. 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
654Calories
24 gProtein
117 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories654 kcal
Protein24 g
Carbohydrates117 g
Fiber0 g
Sugars19 g
Total Fat22 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol232 mg
Sodium2221 mg
Potassium426 mg
Calcium531 mg
Iron8.4 mg
Magnesium56 mg
Phosphorus800 mg
Zinc2.1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.6 mg
Folate224 mcg
Choline169 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 22. The excerpt below is the record exactly as published.
ALLINE'S MUFFINS. 2 cups flour. 2 tbls. sugar. 2 eggs. V2 tbls. salt. 1 cup milk. 2 t-spoon Royal baking powder. 2 tbls. butter
Cook this with the app: pantry check, scaling, and the assistant.