Americanbreakfast
Blueberry Muffins
From Principles of cooking, 1914
Presented as published in 1914. 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
1408Calories
37 gProtein
267 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories1408 kcal
Protein37 g
Carbohydrates267 g
Fiber0 g
Sugars58 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium2677 mg
Potassium906 mg
Calcium1160 mg
Iron16 mg
Magnesium114 mg
Phosphorus841 mg
Zinc3 mg
Copper0.5 mg
Manganese2.9 mg
Vitamin D2.3 mcg
Vitamin C18 mg
Vitamin A170 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)17 mg
Folate402 mcg
Choline46 mg
Caffeine0 mg
Water431 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 42. The excerpt below is the record exactly as published.
Blueberry Muffins. — Mix and sift together two cups of flour, three teaspoons of baking powder, one half tea- spoon of salt, two tablespoons of sugar. Add one cup of milk as in plain muffins, then add one egg well beaten, and one tablespoon of melted butter; beat well. Lastly add one cup of blueberries. Bake thirty minutes in a hot oven. 108 CEREALS AND LEAVENING AGENTS Corn Meal Muffins. — Mix and sift together one cup of flour, three fourths cup of corn meal, one half teaspoon of soda, one half teaspoon of salt
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