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Berry Muffins
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
836Calories
22 gProtein
170 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories836 kcal
Protein22 g
Carbohydrates170 g
Fiber0 g
Sugars67 g
Total Fat31 g
Saturated Fat3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol171 mg
Sodium1141 mg
Potassium491 mg
Calcium466 mg
Iron8.4 mg
Magnesium60 mg
Phosphorus425 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D1.7 mcg
Vitamin C9.1 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate212 mcg
Choline95 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 52. The excerpt below is the record exactly as published.
BERRY MUFFINS— Mix two cups sifted flour, one-half teaspoon salt and two rounded teaspoons baking powder. Cream one-quarter cup of butter with one-half cup sugar, add well beat- en yolk of one egg, one cup milk, the flour mixture and white of ROLLS, BREAD AND MUFFINS 81. egg beaten stiff. Stir in carefully one heaped cup blueberries
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