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Cerealine Muffins, Boston Style

Name: Cerealine Muffins, Boston Style
Yield: 4 servings
Ingredients: One pint of cerealine; a little salt; one tablespoonful of lard; one-and-one-fourth pints of milk; one-and-three-fourth pints of flour; two teaspoonfuls of baking powder; two eggs; one tablespoonful of sugar

From Dora's cook book, 1888

Serves 4

Presented as published in 1888. 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

573Calories

20 gProtein

96 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories573 kcal

Protein20 g

Carbohydrates96 g

Fiber0 g

Sugars11 g

Total Fat12 g

Saturated Fat4.9 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol115 mg

Sodium331 mg

Potassium413 mg

Calcium353 mg

Iron6.8 mg

Magnesium51 mg

Phosphorus370 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A89 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)7.6 mg

Folate187 mcg

Choline102 mg

Caffeine0 mg

Water164 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 37. The excerpt below is the record exactly as published.

EREALINE MUFFINS, “ BOSTON STYLE.” One pint of cerealine, a little salt, one tablespoonful of lard, one-and-one-fourth pints of milk, one-and-three- fourth pints of flour, two teaspoonfuls of baking powder, two eggs, one tablespoonful of sugar

Cook this with the app: pantry check, scaling, and the assistant.