Beaten Muffins
From Cooking with wholegrains, 1947
Presented as published in 1947. 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
775Calories
12 gProtein
47 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories775 kcal
Protein12 g
Carbohydrates47 g
Fiber1 g
Sugars12 g
Total Fat60 g
Saturated Fat4.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol29 mg
Sodium96 mg
Potassium1234 mg
Calcium309 mg
Iron2.3 mg
Magnesium40 mg
Phosphorus292 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.8 mg
Folate72 mcg
Choline48 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 14. The excerpt below is the record exactly as published.
34 CUP WHEAT FLOUR I CUP MILK I TEASPOON CREAM OF TARTAR V4 CUP SHORTENING, MELTED V4 TEASPOON SODA
Cook this with the app: pantry check, scaling, and the assistant.