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Bread Sponge Muffins
From The Rural cook book, 1907
Serves 12
Presented as published in 1907. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0.7 kcal
Protein0.1 g
Carbohydrates0.1 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium810 mg
Potassium4.3 mg
Calcium1.8 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus2.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline0.2 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 65. The excerpt below is the record exactly as published.
Bread Sponge Muffins. — Late in the evenmg set a sponge as for water bread, allowing a pint of warm water for a dozen muffins, a third of a cake of compressed yeast and a pinch of salt
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