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Buttermilk Muffins
From Mary Jane's cook book, 1916
Serves 1
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
1057Calories
23 gProtein
226 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories1057 kcal
Protein23 g
Carbohydrates226 g
Fiber5.9 g
Sugars120 g
Total Fat10 g
Saturated Fat4.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.5 g
Cholesterol27 mg
Sodium290 mg
Potassium2191 mg
Calcium502 mg
Iron12 mg
Magnesium290 mg
Phosphorus414 mg
Zinc2.3 mg
Copper0.8 mg
Manganese2.4 mg
Vitamin D3.2 mcg
Vitamin C0.3 mg
Vitamin A115 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.8 mg
Vitamin B121.1 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1 mg
Niacin (B3)10 mg
Folate227 mcg
Choline51 mg
Caffeine0 mg
Water260 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 12. The excerpt below is the record exactly as published.
Soda, 1 teaspoon. Buttermilk, % pint. Molasses, y4 cup. Chopped dates, y2 CUP
Cook this with the app: pantry check, scaling, and the assistant.