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Cream Muffins
From Mary Jane's cook book, 1916
Serves 6
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
314Calories
6 gProtein
26 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories314 kcal
Protein6.1 g
Carbohydrates26 g
Fiber0 g
Sugars0.1 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol114 mg
Sodium277 mg
Potassium94 mg
Calcium99 mg
Iron2.2 mg
Magnesium12 mg
Phosphorus109 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A108 mcg
Vitamin E0.4 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate58 mcg
Choline51 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 6 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.
CREAM MUFFINS. Flour, iy2 cups. Eggs, 2. Baking powder, iy2 teaspoons. Melted butter, 14 cup. Salt, 1-3 teaspoon. Cream, 2-3 cup
Cook this with the app: pantry check, scaling, and the assistant.