English Muffins
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
2144Calories
71 gProtein
414 gCarbs
34 gFat
Full nutrition (30 nutrients)
Calories2144 kcal
Protein71 g
Carbohydrates414 g
Sugars28 g
Total Fat34 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol90 mg
Sodium197 mg
Potassium1416 mg
Calcium697 mg
Iron28 mg
Magnesium192 mg
Phosphorus1036 mg
Zinc5.7 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
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
Water481 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 19. The excerpt below is the record exactly as published.
English Muffins. Tea. Coffee. Clam Prittera. — Two dozen clams, one egg, one cup milk, two small cups flour, or enough for thin batter, salt and pep- per. Chop the clams fine, and stir them into the batter made of the milk, clam liquor, beaten eggs, and the flour. Season to taste, and fry by the spoonful in very hot lard. English Muffins, — Two cups milk, one tablespoonful butter, one teaspoonful sugar, saltspoonful salt, half of a yeast-cake. Four cups flour
Cook this with the app: pantry check, scaling, and the assistant.