Egg Muffins
From Burlington ladies cook book & 25 secrets of success, 1901
Presented as published in 1901. 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
956Calories
39 gProtein
161 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories956 kcal
Protein39 g
Carbohydrates161 g
Fiber0 g
Sugars13 g
Total Fat39 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol621 mg
Sodium3493 mg
Potassium470 mg
Calcium647 mg
Iron14 mg
Magnesium71 mg
Phosphorus700 mg
Zinc3.3 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.5 mg
Niacin (B3)13 mg
Folate371 mcg
Choline441 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 7. The excerpt below is the record exactly as published.
Egg Muffins Cuart and a half of sifted flour, 3 eggs, the whites and yolks beaten ^eperately, 3 teacupsful of sweet indx, I teaspocnful of salt, i tablespoonful of sugar, 2 tablespoonful of butter, 2 heaping teaspconful of B; Powder, sift together flour, suerar, sail, andB. Pow- der, rub in the butter and the beaten eggs and milk
Cook this with the app: pantry check, scaling, and the assistant.