Aunt Virginia's Wheat Muffins

Name: Aunt Virginia's Wheat Muffins
Ingredients: 1 pint of flour; 3 eggs beaten separately; 2 light teaspoons of baking powder; J^ teaspoon of salt.; 2 tablespoons of melted butter; Milk to make moderately thin batter

From The Aunts' Cook Book, 1922

Presented as published in 1922. 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

1116Calories

28 gProtein

196 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories1116 kcal

Protein28 g

Carbohydrates196 g

Fiber0 g

Sugars0 g

Total Fat26 g

Saturated Fat14 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol58 mg

Sodium2115 mg

Potassium350 mg

Calcium577 mg

Iron15 mg

Magnesium70 mg

Phosphorus472 mg

Zinc1.8 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A184 mcg

Vitamin E0.6 mg

Vitamin K1.9 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)17 mg

Folate402 mcg

Choline5.1 mg

Caffeine0 mg

Water29 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 3. The excerpt below is the record exactly as published.

Aunt Virginia's Wheat Muffins 1 pint of flour 3 eggs beaten separately, 2 light teaspoons and very lightly of baking powder Milk to make moderately J^ teaspoon of salt. thin batter These sifted together 2 tablespoons of melted butter

Cook this with the app: pantry check, scaling, and the assistant.