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Cream of Wheat Muffins

Name: Cream of Wheat Muffins
Yield: 3 servings
Ingredients: two cupfuls of cooked cream of wheat; a cupful of milk; two eggs; a tablespoonful of sugar; to a pint of flour; two small teaspoonfuls of baking powder; a half teaspoonful of salt; a tablespoonful lard or butter

From The Rural cook book, 1907

Serves 3

Presented as published in 1907. 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

538Calories

19 gProtein

91 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories538 kcal

Protein19 g

Carbohydrates91 g

Fiber1.3 g

Sugars9.4 g

Total Fat11 g

Saturated Fat4.9 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol143 mg

Sodium811 mg

Potassium319 mg

Calcium461 mg

Iron14 mg

Magnesium48 mg

Phosphorus362 mg

Zinc1.7 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1.4 mcg

Vitamin C0 mg

Vitamin A110 mcg

Vitamin E0.6 mg

Vitamin K0.4 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.1 mg

Folate270 mcg

Choline119 mg

Caffeine0 mg

Water241 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 65. The excerpt below is the record exactly as published.

Cream of Wheat Muffins. — Add to two cupfuls of cooked cream of wheat, a cupful of milk and work it smooth, then two eggs well beaten and a tablespoonful of sugar; to a pint of flour add two small tea- spoonfuls of baking powder, and a half teaspoonful of salt, rub into the flour a tablespoonful lard or butter

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