vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Buttermilk Muffins
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
One-half the recipe will be enough for a small family.
Presented as published in 1911. 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
691Calories
25 gProtein
119 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein25 g
Carbohydrates119 g
Fiber0.4 g
Sugars15 g
Total Fat12 g
Saturated Fat5.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol120 mg
Sodium878 mg
Potassium547 mg
Calcium319 mg
Iron8 mg
Magnesium64 mg
Phosphorus401 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A155 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)9.1 mg
Folate243 mcg
Choline110 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 53. The excerpt below is the record exactly as published.
BUTTERMILK MUFFINS— Sift four cups of 'flbtt^fsbfe-' quarter cup of cornmeal, and one level teaspoon each of salt and soda three times. Beat two jeggs 'well, add a level table- spoon of sugar, four cups of buttermilk, the dry ingredients, and beat hard for two minutes. Bake in muffin rings or hot greased gem pans. One-half the recipe will be enough for a small family. ENGLISH MUFFINS— One pint milk, two level tablespoons ' shortening (butter or lard), two level teaspoons sugar, one level teaspoon salt, one yeast cake dissolved in one^fourth cup luke- warm water, flour. Scald the milk and add the shortening, sugar, and salt. When lukewarm add the yeast and sufficient flour to make a good batter. Here one's judgment must be used. Beat well and let rise until double in bulk. Warm and butter a grid- dle and place on it buttered muffin rings. Fill not quite half full of the batter, cover and cook slowly until double, then heat the griddle quickly and cook for about ten minutes, browning nicely underneath. Then turn them and brown the other side. When cool split, toast and butter. GRAHAM MUFFINS — Heat to the boiling point two cups of milk, add a tablespoon of butter and stir until melted. Sift two cups of whole wheat flour, one-half cup of white flour, two teaspoons of baking powder. Pour on the milk and butter, beat, add the yolks of two eggs well beaten, then the stiffly beaten whites. Bake in hot greased gem pan*?:-1 HOMINY MUFFINS— Sift twice together one and orie^half cups of flour, three level teaspoons of baking powder, one level tablespoon of sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.