nut-freesoy-freefish-freeshellfish-free
EGG MUFFINS (Fine)
From Original White House Cookbook, 1887
Serves 12
These made of cream, omitting the butter, are excellent.
Presented as published in 1887. 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
183Calories
6 gProtein
34 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein6.1 g
Carbohydrates34 g
Fiber0 g
Sugars1.1 g
Total Fat2.7 g
Saturated Fat1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol49 mg
Sodium292 mg
Potassium75 mg
Calcium59 mg
Iron2.7 mg
Magnesium13 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A28 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate73 mcg
Choline37 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 164. The excerpt below is the record exactly as published.
EGG MUFFINS. (Fine.) One quart of flour, sifted twice; three eggs, the whites and yolks beaten separately, three teacups of sweet milk, a teaspoonful of salt, a tablespoonful of sugar, a large tablespoonful of lard or butter and two heaping teaspoonfuls of baking powder
Cook this with the app: pantry check, scaling, and the assistant.