English Muffins

Name: English Muffins
Ingredients: 1 cake yeast; 4 tablespoons lard or butter; 2 tablespoons sugar; 1 teaspoon salt; 1 pint luke warm water; 3 cups sifted Crusader flour

From Raleigh recipe book, 1925

Presented as published in 1925. 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

483Calories

0 gProtein

25 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories483 kcal

Protein0.5 g

Carbohydrates25 g

Fiber0 g

Sugars25 g

Total Fat44 g

Saturated Fat27 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.6 g

Omega-30.2 g

Cholesterol116 mg

Sodium2354 mg

Potassium19 mg

Calcium29 mg

Iron0 mg

Magnesium5.9 mg

Phosphorus13 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A368 mcg

Vitamin E1.2 mg

Vitamin K3.8 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate1.6 mcg

Choline10 mg

Caffeine0 mg

Water481 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 5. The excerpt below is the record exactly as published.

ENGLISH MUFFINS 1 cake yeast 4 tablespoons lard or butter 2 tablespoons sugar 1 teaspoon salt 1 pint luke warm water 3 cups sifted Crusader flour

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