vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Muffins
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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
416Calories
8 gProtein
39 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories416 kcal
Protein7.9 g
Carbohydrates39 g
Fiber0 g
Sugars0 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol114 mg
Sodium440 mg
Potassium139 mg
Calcium118 mg
Iron3 mg
Magnesium18 mg
Phosphorus134 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A43 mcg
Vitamin E0.2 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate81 mcg
Choline37 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 24. The excerpt below is the record exactly as published.
CREAM MUFFINS. 1 cii|) cream j £ tsp. salt 1 egg 1 T. melted butter ty2 cups flour 1 tsp. baking powder
Cook this with the app: pantry check, scaling, and the assistant.