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Barley and Whole Wheat Muffins

Name: Barley and Whole Wheat Muffins
Yield: 5 servings
Ingredients: 2 Eggs, well beaten; 3 Tablespoons Sugar; 2 Tablespoons Olive Oil; 1 Quart Sour Milk or Buttermilk; 2 Cups Barley Flour; 2 Cups Whole Wheat Flour; 1 Teaspoon Baking Soda; 1 Teaspoon Salt; 2 Teaspoons Baking Powder

From The bride's cook book, 1915

Serves 5

Presented as published in 1915. 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

747Calories

18 gProtein

98 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories747 kcal

Protein18 g

Carbohydrates98 g

Fiber12 g

Sugars19 g

Total Fat32 g

Saturated Fat5.6 g

Monounsaturated Fat11 g

Polyunsaturated Fat16 g

Omega-30 g

Cholesterol74 mg

Sodium2611 mg

Potassium478 mg

Calcium165 mg

Iron4.5 mg

Magnesium122 mg

Phosphorus393 mg

Zinc3.1 mg

Copper0.4 mg

Manganese2.5 mg

Vitamin D0.4 mcg

Vitamin C0.8 mg

Vitamin A53 mcg

Vitamin E5 mg

Vitamin K6.9 mcg

Vitamin B60.3 mg

Vitamin B120.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.9 mg

Folate41 mcg

Choline90 mg

Caffeine0 mg

Water169 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 24. The excerpt below is the record exactly as published.

BARLEY AND WHOLE WHEAT MUFFINS 2 Eggs, well beaten 3 Tablespoons Sugar 2 Tablespoons Olive Oil 1 Quart Sour Milk or Buttermilk 2 Cups Barley Flour 2 Cups Whole Wheat Flour 1 Teaspoon Baking Soda 1 Teaspoon Salt \ 2 Teaspoons Baking Powder

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