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Cream Muffins
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
581Calories
15 gProtein
23 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories581 kcal
Protein15 g
Carbohydrates23 g
Fiber0 g
Sugars0.2 g
Total Fat48 g
Saturated Fat27 g
Monounsaturated Fat11 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol311 mg
Sodium5040 mg
Potassium451 mg
Calcium287 mg
Iron1.6 mg
Magnesium33 mg
Phosphorus354 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate44 mcg
Choline147 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 143. The excerpt below is the record exactly as published.
CREAM MUFFINS. Mrs, Thomas, Boston, Pa. One pint sour cream, two eggs, beaten lightly to- gether, salt to taste, flour to thicken
Cook this with the app: pantry check, scaling, and the assistant.