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Crumb Muffins
From The Cook County cook book, 1912
Serves 3
Presented as published in 1912. 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
491Calories
20 gProtein
72 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein20 g
Carbohydrates72 g
Fiber2.9 g
Sugars20 g
Total Fat14 g
Saturated Fat6.8 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol39 mg
Sodium676 mg
Potassium625 mg
Calcium590 mg
Iron3.8 mg
Magnesium68 mg
Phosphorus472 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.3 mg
Vitamin K3.6 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.2 mg
Folate93 mcg
Choline68 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 63. The excerpt below is the record exactly as published.
CRUMB MUFFINS. — Brown the bread in the oven and pound to Ij^ cups crumbs. Add 1 qt. milk, 2 eggs, 1 teaspoon of sugar, Yi cup white flour, 1 heaping teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.