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Egg Muffins
From Lowney's cook book, 1907
Serves 2
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
680Calories
18 gProtein
104 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories680 kcal
Protein18 g
Carbohydrates104 g
Fiber0 g
Sugars5.9 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium1923 mg
Potassium360 mg
Calcium571 mg
Iron7.8 mg
Magnesium50 mg
Phosphorus409 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A177 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline25 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 65. The excerpt below is the record exactly as published.
Egg Muffins 2 cups flour 1 cup milk 1 teaspoon salt 2 eggs 3 teaspoons baking powder 3 tablespoons melted butter
Cook this with the app: pantry check, scaling, and the assistant.