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Cream Muffins
From Kentucky receipt book, 1903
Serves 6
Substitute meal for flour for a different flavor.
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
355Calories
6 gProtein
35 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories355 kcal
Protein5.7 g
Carbohydrates35 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium558 mg
Potassium114 mg
Calcium131 mg
Iron2.5 mg
Magnesium15 mg
Phosphorus111 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate67 mcg
Choline0 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 69. The excerpt below is the record exactly as published.
Cream Muffins. One pint of flour, 1^ cups of cream, 2 teaspoons baking powder, 2 eggs, 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.