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Buttermilk Muffins
From The Rural cook book, 1907
Serves 8
Presented as published in 1907. 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
83Calories
4 gProtein
6 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories83 kcal
Protein4 g
Carbohydrates6.2 g
Fiber0 g
Sugars5.9 g
Total Fat4.7 g
Saturated Fat2.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Cholesterol15 mg
Sodium1342 mg
Potassium170 mg
Calcium145 mg
Iron0 mg
Magnesium13 mg
Phosphorus107 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A57 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate6.1 mcg
Choline18 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 65. The excerpt below is the record exactly as published.
Buttermilk Muffins, — A quart of fresh buttermilk, one teaspoonful of soda, a pinch of salt and enough flour to make a stiff batter and two or three tables poo nfuls of sour cream
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