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Buttermilk Muffins
From The Henderson cook book, 1914
Serves 2
Presented as published in 1914. 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
No method was recorded for this recipe.
Nutrition per serving
374Calories
22 gProtein
24 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein22 g
Carbohydrates24 g
Fiber0 g
Sugars24 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol240 mg
Sodium2479 mg
Potassium727 mg
Calcium589 mg
Iron1 mg
Magnesium55 mg
Phosphorus513 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D7.3 mcg
Vitamin C0 mg
Vitamin A309 mcg
Vitamin E0.9 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.5 mg
Folate48 mcg
Choline218 mg
Caffeine0 mg
Water467 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 39. The excerpt below is the record exactly as published.
BUTTERMILK MUFFINS. Two eggs beaten, 1 quart buttermilk, 1 teaspoonful salt, 1 teaspoonful of baking soda, sufficient flour to drop (bake in muffin rings)
Cook this with the app: pantry check, scaling, and the assistant.