Creamed Muffins
From Two hundred tested recipes, 1920
Presented as published in 1920. 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
No method was recorded for this recipe.
Nutrition per serving
1484Calories
54 gProtein
202 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1484 kcal
Protein54 g
Carbohydrates202 g
Fiber0 g
Sugars0.7 g
Total Fat51 g
Saturated Fat23 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol826 mg
Sodium2299 mg
Potassium697 mg
Calcium991 mg
Iron19 mg
Magnesium99 mg
Phosphorus1004 mg
Zinc4.6 mg
Copper0.5 mg
Manganese2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)2 mg
Niacin (B3)17 mg
Folate495 mcg
Choline588 mg
Caffeine0 mg
Water224 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 2. The excerpt below is the record exactly as published.
CREAMED MUFFINS One pint flour, %4 teaspoon salt, 3 teaspoons baking powder, yolks of 2 eggs (beaten lightly), 34 cup cream or milk enough to make a drop batter. If you use milk put I tablespoon melted butter in. Whites of 2 eggs beaten stiff
Cook this with the app: pantry check, scaling, and the assistant.