Delicious Velvet Muffins

Name: Delicious Velvet Muffins
Ingredients: one quart flour; a level teaspoonful of salt; two tablespoonfuls butter; one-half compressed yeast cake; one half cup warm water; as much fresh milk as will make a very stiff batter; four eggs

From The Elm City cook book, 1896

Presented as published in 1896. 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

2122Calories

80 gProtein

389 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories2122 kcal

Protein80 g

Carbohydrates389 g

Fiber0 g

Sugars0.7 g

Total Fat48 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol807 mg

Sodium2635 mg

Potassium964 mg

Calcium216 mg

Iron32 mg

Magnesium160 mg

Phosphorus943 mg

Zinc6.2 mg

Copper0.9 mg

Manganese3.9 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)3.1 mg

Niacin (B3)34 mg

Folate897 mcg

Choline588 mg

Caffeine0 mg

Water325 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 5. The excerpt below is the record exactly as published.

DELICIOUS VELVET MUFFINS. Sift one quart flour with a level teaspoonful of salt init. Rub into the flour thoroughly two tablespoonfuls butter, mix with it one-half compressed yeast cake dissolvod in one half cup warm water, and as much fresh milk as will make a very stiff batter. Beat four eggs

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