English Muffins

Name: English Muffins
Ingredients: 1 Pint Milk; 2 Tablespoonfuls Snowdrift; Pints Flour; 1 Yeast Cake; 1 Teaspoonful Salt

From Snowdrift secrets, 1913

Presented as published in 1913. 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

2128Calories

71 gProtein

410 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories2128 kcal

Protein71 g

Carbohydrates410 g

Fiber0 g

Sugars23 g

Total Fat23 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium2528 mg

Potassium1414 mg

Calcium696 mg

Iron28 mg

Magnesium192 mg

Phosphorus1034 mg

Zinc5.7 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)5 mg

Riboflavin (B2)2.9 mg

Niacin (B3)34 mg

Folate803 mcg

Choline87 mg

Caffeine0 mg

Water479 g

As published

This recipe was extracted from Snowdrift secrets (1913) by Sarah Tyson Heston Rorer, page 13. The excerpt below is the record exactly as published.

ENGLISH MUFFINS 1 Pint Milk Scald the milk, add the Snowdrift and 2 Tablespoonfuls Snowdrift salt and when lukewarm add the yeast, Pints Flour 1 Yeast Cake 1 Teaspoonful Salt

Cook this with the app: pantry check, scaling, and the assistant.