vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Muffins
From The national course in home economics, 1917
Serves 6
G. A.
Presented as published in 1917. 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
445Calories
8 gProtein
35 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein8.2 g
Carbohydrates35 g
Fiber0 g
Sugars0.1 g
Total Fat32 g
Saturated Fat16 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol148 mg
Sodium41 mg
Potassium156 mg
Calcium65 mg
Iron2.6 mg
Magnesium18 mg
Phosphorus123 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate75 mcg
Choline49 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 107. The excerpt below is the record exactly as published.
One pint of flour sifted with one heaping teaspoonful of baking- powder; beat together one pint of cream and one tablespoonful of butter; add two beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.