English Muffins

Name: English Muffins
Ingredients: One quart flour; one-half teaspoonful sugar; one teaspoonful salt; two teaspoonfuls Eagle Baking Powder; one and one-quarter pints sweet milk

From The Common sense recipe book, 1898

Presented as published in 1898. 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

1849Calories

55 gProtein

392 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories1849 kcal

Protein55 g

Carbohydrates392 g

Fiber0 g

Sugars2.1 g

Total Fat7.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium3284 mg

Potassium684 mg

Calcium618 mg

Iron29 mg

Magnesium136 mg

Phosphorus736 mg

Zinc3.6 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)34 mg

Folate803 mcg

Choline0 mg

Caffeine0 mg

Water50 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 86. The excerpt below is the record exactly as published.

ENGLISH MUFFINS. One quart flour, one-half teaspoonful sugar, one teaspoonful salt, two teaspoonfuls Eagle Baking Powder, one and one- quarter pints sweet mil

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