gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Breakfast Muffins
From The Henderson cook book, 1914
Serves 6
Very nice to eat with fish. — Mrs. C. M. Cooper.
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
91Calories
3 gProtein
6 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein2.7 g
Carbohydrates6.4 g
Fiber0.4 g
Sugars0.1 g
Total Fat5.9 g
Saturated Fat2.2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol66 mg
Sodium308 mg
Potassium34 mg
Calcium35 mg
Iron2.9 mg
Magnesium4.4 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline52 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 39. The excerpt below is the record exactly as published.
BREAKFAST MUFFINS. One pint of meal, sifted with y% teaspoon of salt into bowl with large spoon of lard. Pour over large cup of boiling water and beat 'until cool. Add 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.