Cream Muffins

Name: Cream Muffins
Ingredients: 114 cups flour; 1/3 teaspoon salt; 3 teaspoons baking powder; 2 eggs; 14 cup melted shortening; 2/3 cup milk

From The Central cook book, 1924

Makes nine muffins.

Presented as published in 1924. 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

1282Calories

35 gProtein

133 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories1282 kcal

Protein35 g

Carbohydrates133 g

Fiber0 g

Sugars8.2 g

Total Fat69 g

Saturated Fat19 g

Monounsaturated Fat26 g

Polyunsaturated Fat17 g

Omega-31 g

Cholesterol392 mg

Sodium2390 mg

Potassium599 mg

Calcium1070 mg

Iron12 mg

Magnesium77 mg

Phosphorus824 mg

Zinc3.1 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D3.6 mcg

Vitamin C0 mg

Vitamin A212 mcg

Vitamin E4.3 mg

Vitamin K28 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)11 mg

Folate298 mcg

Choline323 mg

Caffeine0 mg

Water236 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 39. The excerpt below is the record exactly as published.

Cream Muffins 114 cups flour. 1/3 teaspoon salt. 3 teaspoons baking powder. 2 eggs. 14 cup melted shortening. 2/3 cup milk

Cook this with the app: pantry check, scaling, and the assistant.