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Cream Muffins
From The Blue grass cook book, 1904
Serves 6
Presented as published in 1904. 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
253Calories
9 gProtein
49 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories253 kcal
Protein8.9 g
Carbohydrates49 g
Fiber0 g
Sugars0.1 g
Total Fat2.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium25 mg
Potassium108 mg
Calcium21 mg
Iron3.8 mg
Magnesium19 mg
Phosphorus101 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate108 mcg
Choline49 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 11. The excerpt below is the record exactly as published.
CREAM MUFFINS 1^ pints flour, 2 eggs. Use whites of eggs only. Mix eggs and little cream, little salt
Cook this with the app: pantry check, scaling, and the assistant.