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Cranberry Muffins
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
850Calories
26 gProtein
136 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories850 kcal
Protein26 g
Carbohydrates136 g
Fiber2.6 g
Sugars32 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol237 mg
Sodium851 mg
Potassium575 mg
Calcium677 mg
Iron8.8 mg
Magnesium68 mg
Phosphorus576 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D2.8 mcg
Vitamin C9.9 mg
Vitamin A233 mcg
Vitamin E1.9 mg
Vitamin K4.6 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.8 mg
Folate225 mcg
Choline186 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 12. The excerpt below is the record exactly as published.
CRANBERRY MUFFINS. Flour, 2 cups. Eggs, 2. Baking powder, 3 teaspoons. Milk, li/2 cups. Sugar, i/o cup. Melted butter, 2 tablespoons. Cranberries, 1 cup
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