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Egg Muffins
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
823Calories
31 gProtein
144 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories823 kcal
Protein31 g
Carbohydrates144 g
Fiber0 g
Sugars14 g
Total Fat17 g
Saturated Fat5.3 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol221 mg
Sodium1243 mg
Potassium603 mg
Calcium485 mg
Iron11 mg
Magnesium76 mg
Phosphorus550 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A145 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)12 mg
Folate291 mcg
Choline183 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 12. The excerpt below is the record exactly as published.
EGG MUFFINS. Flour, 1 quart. Butter, 1 tablespoon. Sugar, 1 tablespoon. Baking powder, 2 teaspoons. Salt, 1 teaspoon. Eggs, 3. Milk, li/4 pints
Cook this with the app: pantry check, scaling, and the assistant.