Bread Muffins
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
(Very inexpensive.)
Presented as published in 1915. 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
2073Calories
67 gProtein
414 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories2073 kcal
Protein67 g
Carbohydrates414 g
Fiber0.1 g
Sugars18 g
Total Fat19 g
Saturated Fat6.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium17674 mg
Potassium1240 mg
Calcium2510 mg
Iron32 mg
Magnesium187 mg
Phosphorus1639 mg
Zinc5.2 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B122 mcg
Thiamin (B1)4.9 mg
Riboflavin (B2)2.7 mg
Niacin (B3)34 mg
Folate803 mcg
Choline65 mg
Caffeine0 mg
Water373 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 9. The excerpt below is the record exactly as published.
Bread Muffins. (Very inexpensive.) 1 qt. flour 2 T. salt 21/2 Tb. baking powder IVs C. milk
Cook this with the app: pantry check, scaling, and the assistant.