Date Muffins
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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
1487Calories
49 gProtein
290 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories1487 kcal
Protein49 g
Carbohydrates290 g
Fiber26 g
Sugars84 g
Total Fat40 g
Saturated Fat6.5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol278 mg
Sodium3222 mg
Potassium1863 mg
Calcium1494 mg
Iron15 mg
Magnesium297 mg
Phosphorus1401 mg
Zinc7.5 mg
Copper1.1 mg
Manganese6 mg
Vitamin D3.3 mcg
Vitamin C0.5 mg
Vitamin A158 mcg
Vitamin E1.2 mg
Vitamin K3.6 mcg
Vitamin B60.8 mg
Vitamin B121.8 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)16 mg
Folate309 mcg
Choline211 mg
Caffeine0 mg
Water309 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 30. The excerpt below is the record exactly as published.
DATE MUFFINS. MISS SARAH G. SPALDING. Remove the seeds from one-fourth pound of dates and chop fine. Cream two tablespoons butter and add chopped dates, cream butter and dates, add one egg well beaten and one cup milk. Sift together one cup of white and one of whole wheat flour, four teaspoons baking powder, one-half teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.