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Cracked Wheat Muffins
From The Landmarks club cook book, 1903
Serves 1
Recipe by Miss Maurice.
Presented as published in 1903. 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
664Calories
15 gProtein
125 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories664 kcal
Protein15 g
Carbohydrates125 g
Fiber19 g
Sugars26 g
Total Fat16 g
Saturated Fat3.9 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat5 g
Cholesterol0 mg
Sodium17 mg
Potassium573 mg
Calcium52 mg
Iron5 mg
Magnesium158 mg
Phosphorus460 mg
Zinc4.4 mg
Copper0.7 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K2.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.5 mg
Folate183 mcg
Choline43 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 127. The excerpt below is the record exactly as published.
CRACKED WHEAT MUFFINS. One cup cold cracked wheat (can use cooked rice) ; add one cupful warm water, one tablespoon ful of shortening (lard bread, rolls, etc. 217 or butter), two tablespoonfuls sugar, little salt. Stir in as much flour as you can ; add quarter yeast cake
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