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Breakfast Muffins
From Lessons in cooking through preparation of meals, 1912
Serves 6
Presented as published in 1912. 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
288Calories
9 gProtein
38 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein9 g
Carbohydrates38 g
Fiber0 g
Sugars5.3 g
Total Fat11 g
Saturated Fat4.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol51 mg
Sodium871 mg
Potassium140 mg
Calcium213 mg
Iron2.9 mg
Magnesium18 mg
Phosphorus180 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A37 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate71 mcg
Choline38 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 50. The excerpt below is the record exactly as published.
BREAKFAST MUFFINS COFFEE Breakfast MufBns Sift together 2 c flour, i t salt, 4 t baking-powder, and 2 T sugar. Beat i egg until light, add % c milk, and stir at once into the dry mixture. Add i T melted butter and % c broiled bacon cut into small pieces
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