Breakfast Muffins

Name: Breakfast Muffins
Ingredients: Dissolve half a teaspoon of bicarbonate of soda; in a tablespoon of warm water; and add it to a half pint of thick sour milk.; Separate two eggs,; and stir in quickly one and a half cups of flour; and a half teaspoon of salt.

From True food values and their low costs, 1916

Presented as published in 1916. 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

1121Calories

41 gProtein

198 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories1121 kcal

Protein41 g

Carbohydrates198 g

Fiber0.7 g

Sugars51 g

Total Fat19 g

Saturated Fat7.2 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol399 mg

Sodium2214 mg

Potassium940 mg

Calcium415 mg

Iron13 mg

Magnesium101 mg

Phosphorus708 mg

Zinc3.8 mg

Copper0.5 mg

Manganese1.6 mg

Vitamin D4.4 mcg

Vitamin C0 mg

Vitamin A204 mcg

Vitamin E1.2 mg

Vitamin K0.8 mcg

Vitamin B60.4 mg

Vitamin B121.7 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.8 mg

Niacin (B3)13 mg

Folate360 mcg

Choline335 mg

Caffeine4.9 mg

Water285 g

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 23. The excerpt below is the record exactly as published.

Breakfast Muffins Dissolve half a teaspoon of bicarbonate of soda in a tablespoon of warm water, and add it to a half pint of thick sour milk. Separate two eggs, 86 TRUE FOOD VALUES beat the yolks, add the sour milk, and stir in quickly one and a half cups of flour and a half teaspoon of salt.

Cook this with the app: pantry check, scaling, and the assistant.