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English Muffins
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
It will take about twenty minutes for them to rise on the griddle, and fifteen to cook.
Presented as published in 1880. 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
668Calories
25 gProtein
136 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories668 kcal
Protein25 g
Carbohydrates136 g
Fiber4.6 g
Sugars0 g
Total Fat3.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium794 mg
Potassium402 mg
Calcium41 mg
Iron9.8 mg
Magnesium56 mg
Phosphorus294 mg
Zinc2.8 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)18 mg
Folate673 mcg
Choline6.1 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 179. The excerpt below is the record exactly as published.
English Muffins. One quart of flour, one teaspoonful of salt, one -third of a cake of compressed yeast, or one-third of a cupful of liquid BREAKFAST AND TEA. 361 yeast ; one cupful and a half of water
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