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English Muffins
From The national course in home economics, 1917
Serves 3
H. O. C.
Presented as published in 1917. 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
736Calories
25 gProtein
139 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories736 kcal
Protein25 g
Carbohydrates139 g
Fiber0 g
Sugars10 g
Total Fat9 g
Saturated Fat3.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol24 mg
Sodium858 mg
Potassium532 mg
Calcium282 mg
Iron9.4 mg
Magnesium69 mg
Phosphorus386 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate268 mcg
Choline36 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 107. The excerpt below is the record exactly as published.
ENGLISH nUFFINS. Sift together one quart of fl^ur, two teaspoonfuls of baking-powder, one teaspoonful of salt and one- half of a teaspoonful of sugar; mix in gradually one and one-quarter pints of milk, and beat into a stiff griddle- cake batter. Set the muffin-rings on a hot and well-greased griddle, and, when the muffins have been cooked on both sides to a delicate brown, pull them apart in the center and toast lightly. Butter well and serve hot. H. O. C. SUPERIOR nUFFINS. One quart of flour
Cook this with the app: pantry check, scaling, and the assistant.