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Bread Muffins
From Miss Cameron's cookery book, 1898
Serves 1
Presented as published in 1898. 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
1157Calories
32 gProtein
233 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1157 kcal
Protein32 g
Carbohydrates233 g
Fiber5.1 g
Sugars69 g
Total Fat12 g
Saturated Fat3.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol15 mg
Sodium11049 mg
Potassium563 mg
Calcium646 mg
Iron12 mg
Magnesium95 mg
Phosphorus530 mg
Zinc3 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K7.5 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)15 mg
Folate303 mcg
Choline38 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 72. The excerpt below is the record exactly as published.
\ oz. castor sugar, 1 egg, 1 saltspoonful sal f pint of tepid milk or water. Put the flour into a larg basin; mix in the salt. Put the warm water into a pi* basin, rub into it the butter and yeast with your hand; ad the sugar and the egg f whisk well, and pour on to the flour* mix into a smooth dough, knead for fifteen minutes, lea^ in the basin, with the smooth side uppermost, cover with cloth, and put in a warm place to rise one hour and a hal Make into rolls or fancy shapes, and bake for a quarter of » hour. Bread Muffins. Four oz. of bread crumbs, 4 oz. of fine flour, 2 eggi 1 gill of milk, 1 teaspoonful of baking powder, salt
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