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Breakfast Muffins
From Delicacies, 1929
Serves 10
This makes 1 dozen. — Mrs. Cyril P. Sykes.
Presented as published in 1929. 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
228Calories
4 gProtein
25 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories228 kcal
Protein3.9 g
Carbohydrates25 g
Fiber0 g
Sugars5.6 g
Total Fat13 g
Saturated Fat2.8 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol1.5 mg
Sodium427 mg
Potassium53 mg
Calcium124 mg
Iron1.6 mg
Magnesium8.6 mg
Phosphorus78 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A3.9 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate40 mcg
Choline2.2 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 32. The excerpt below is the record exactly as published.
Breakfast Muffins Cream together : 1 tsp. salt J4 cup sugar 24 cup milk y2 cup shortening 2 cups flour Add : 4 tsp. baking powder 1 egg yolk White of egg well beaten
Cook this with the app: pantry check, scaling, and the assistant.