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Chicago Muffins
From The century cook book, 1894
Serves 3
Muffin rings should not be filled more than half.
Presented as published in 1894. 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
839Calories
29 gProtein
151 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories839 kcal
Protein29 g
Carbohydrates151 g
Fiber2 g
Sugars13 g
Total Fat16 g
Saturated Fat4.7 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol216 mg
Sodium1231 mg
Potassium559 mg
Calcium428 mg
Iron8.8 mg
Magnesium76 mg
Phosphorus516 mg
Zinc2.6 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1 mg
Niacin (B3)9.2 mg
Folate240 mcg
Choline180 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 69. The excerpt below is the record exactly as published.
Chicago Mufl&ns. Mix together one and one-haif pints of flour, half a pint of corn meal, two teaspoonfuls of baking powder, one tablespoonful of sugar, and one tea- spoonful of salt. Work in'one tablespoonful of butter; heat, and add three eggs, and one pint of milk
Cook this with the app: pantry check, scaling, and the assistant.