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Crumb Muffins
From The Rural cook book, 1907
Serves 1
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
548Calories
20 gProtein
102 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein20 g
Carbohydrates102 g
Fiber0 g
Sugars4.4 g
Total Fat18 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol217 mg
Sodium310 mg
Potassium243 mg
Calcium184 mg
Iron8.2 mg
Magnesium40 mg
Phosphorus286 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate224 mcg
Choline147 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from The Rural cook book (1907), page 65. The excerpt below is the record exactly as published.
Crumb Muffins. — Scraps of stale bread, toasted in the oven until crisp, find many uses. We run them through the food chopper until fine enough for use. If these crumbs are sifted, the fine particles will be found very nice for muffins and griddle cakes. For muffins, use one egg, one tablespoonful of butter, one teaspoonful of sugar and half that of baking powder, two cupfuls of the crumbs and one of flour
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