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BERKSHIRE MUFFINS
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
148Calories
3 gProtein
24 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories148 kcal
Protein3.4 g
Carbohydrates24 g
Fiber0.4 g
Sugars6.4 g
Total Fat4.3 g
Saturated Fat1.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol7.2 mg
Sodium500 mg
Potassium30 mg
Calcium199 mg
Iron1.1 mg
Magnesium7.6 mg
Phosphorus97 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate22 mcg
Choline1.7 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 40. The excerpt below is the record exactly as published.
BERKSHIRE MUFFINS V4 teaspoon salt 24 cup scalded milk (scant) 1 egg yolk, well beaten 1 tablespoon melted butter 1 egg white, beaten stiff 14 cup corn meal 14 cup flour Y% cup cooked rice 2 tablespoons sugar 3 teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.