vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Breakfast Muffins
From The Ideal cook book, 1899
Serves 1
Presented as published in 1899. 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
414Calories
27 gProtein
27 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories414 kcal
Protein27 g
Carbohydrates27 g
Fiber0 g
Sugars25 g
Total Fat33 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol619 mg
Sodium1248 mg
Potassium577 mg
Calcium907 mg
Iron3.6 mg
Magnesium50 mg
Phosphorus740 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate71 mcg
Choline484 mg
Caffeine0 mg
Water332 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 83. The excerpt below is the record exactly as published.
Breakfast Muffins—Ingredients—3 eggs, 1 breakfastcupful of milk, 1 tablespoonful of butter melted, 1 of sugar, a pinch of salt, 2 heaped teaspoonfuls of baking powder. Whisk the eggs and mix with the milk ; put the melted but- ter into a basin with the above ingredients, mixing in flour enoug’ to make a batter. Bake in round tins, and when almost done wash the top of each with a feather dipped in milk. 486. Graham Muffins—Ingredients—1 qt. of Graham flour, 2 tea- spoonfuls of baking powder, a piece of butter the size of a walnut, 1 egg, 1 tablespoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.