pescatariannut-freesoy-freeshellfish-free
Cape Cod Muffins
From The Rural cook book, 1907
Serves 2
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
758Calories
30 gProtein
126 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories758 kcal
Protein30 g
Carbohydrates126 g
Fiber0 g
Sugars22 g
Total Fat15 g
Saturated Fat5.7 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol301 mg
Sodium1232 mg
Potassium645 mg
Calcium565 mg
Iron9.2 mg
Magnesium72 mg
Phosphorus580 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D3.3 mcg
Vitamin C9.1 mg
Vitamin A178 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.7 mg
Folate236 mcg
Choline253 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 65. The excerpt below is the record exactly as published.
Cape Cod Muffins. — Sift two cupfuls of flour with two teaspoonful^ of baking powder, a half -tea spoonful of salt and one rounded teaspoonful of sugar. Beat three eggs without separating; add to them lyi cupful of milk and stir the milk and eggs into the flour. Have ready a cupful of carefully-cleaned blueberries and .stir them lightly into the mixture. Bake in hot buttered gem pans in a quick oven for 15 minutes. Cream of Wheat Muffins. — Add to two cupfuls of cooked cream of wheat, a cupful of milk and work it smooth, then two eggs well beaten and a tablespoonful of sugar; to a pint of flour add two small tea- spoonfuls of baking powder, and a half teaspoonful of salt
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