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Cream Muffins
From Miss Parloa's kitchen companion, 1887
Serves 3
Presented as published in 1887. 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
742Calories
23 gProtein
74 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories742 kcal
Protein23 g
Carbohydrates74 g
Fiber0 g
Sugars6.1 g
Total Fat39 g
Saturated Fat20 g
Monounsaturated Fat9 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol343 mg
Sodium936 mg
Potassium464 mg
Calcium251 mg
Iron5.9 mg
Magnesium50 mg
Phosphorus390 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A146 mcg
Vitamin E0.8 mg
Vitamin K2.1 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.9 mg
Folate165 mcg
Choline218 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 428. The excerpt below is the record exactly as published.
Cream Muffins. Sift two cupful s of flour into a large bowl. Beat four eggs very light, and add to them one cupful and a half of milk and one teaspoonful of salt. Pour this mixture upon the flour, and beat very thoroughly ; then add a cupful of cream
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