Americanbreakfast
Blueberry Muffins
From Domestic science, principles and application, 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
2180Calories
40 gProtein
387 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories2180 kcal
Protein40 g
Carbohydrates387 g
Fiber0 g
Sugars178 g
Total Fat57 g
Saturated Fat31 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.7 g
Omega-30.2 g
Cholesterol316 mg
Sodium2707 mg
Potassium804 mg
Calcium1049 mg
Iron17 mg
Magnesium107 mg
Phosphorus826 mg
Zinc3.2 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D2.2 mcg
Vitamin C18 mg
Vitamin A487 mcg
Vitamin E1.8 mg
Vitamin K3.9 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)17 mg
Folate426 mcg
Choline179 mg
Caffeine0 mg
Water369 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 54. The excerpt below is the record exactly as published.
^2 tsp. salt 3 tsp. baking powder 1 egg 4 tbsp. sugar 4 tbsp. melted butter % c. milk QUICK BREADS— BAILING POWDER 11.- Method. — Mix and sift the dry ingredients, separate the egg, beat the yolk sHghtly and the white to a stiff froth. Add the milk, beaten yolk, and melted butter to the dry ingredients. Fold in the stifidy-beaten whites. Bake in buttered muffin pans 25 minutes. (Basis for 2 girls, }4 rule.) 2. Blueberry Muffins Add to the preceding plain-egg recipe: — 1 c. blueberries 3-3 c. sugar Method. — Mix the same as the plain-egg muffins. For blueberry muffins use a little less milk. (Basis for 2 girls, J^ rule.) 3. Rice Muffins 234 c. flour 1 c. milk % c. hot cooked rice 1 egg 5 tsp. baking powder 2 tbsp. melted butter 3 tbsp. sugar 3^ tsp. salt Method. — Mix and sift the dry ingredients; add }/2 the milk and the well-beaten egg. Mix the remainder of the milk with the rice and add to the first mixture, beating thoroughly. Then add the melted butter and bake in buttered muffin tins. (Basis for 2 girls, 34 ride.) 4. Invalid Muffins 1 c. flour 3^ c. milk 1 tsp. baking powder 2 eggs (whites) }/2 tsp. salt 2 tbsp. melted butter Method. — Mix and sift the dry ingredients, add the milk gradually, the eggs well beaten, and lastly the melted butter. Bake in a moderate oven in buttered gem pans. After baking, let stand in the oven, with door open, until the crust is dry and crisp. Serve hot or cold. 116 ■ DOMESTIC SCIENCE 5. Date Muffins }/i c. butter ^ c. milk }4: c. sugar 2 c. flour
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