English Muffins
From Cookery for beginners, 1884
These muffins must be broken, not cut open, and buttered while hot.
Presented as published in 1884. 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
2078Calories
85 gProtein
418 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories2078 kcal
Protein85 g
Carbohydrates418 g
Fiber20 g
Sugars0 g
Total Fat24 g
Saturated Fat0.7 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium2392 mg
Potassium1397 mg
Calcium168 mg
Iron30 mg
Magnesium184 mg
Phosphorus1019 mg
Zinc9.5 mg
Copper1.1 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B61.4 mg
Vitamin B120.1 mcg
Thiamin (B1)13 mg
Riboflavin (B2)5.2 mg
Niacin (B3)64 mg
Folate2546 mcg
Choline24 mg
Caffeine0 mg
Water529 g
As published
This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 6. The excerpt below is the record exactly as published.
One quart of sifted flour. Two cups of lukewarm water. Half a cup of yeast. 28 BREAKFAST BREADS. 29 One tablespoonful of butter melted, but not hot. One teaspoonful of salt sifted with the flour
Cook this with the app: pantry check, scaling, and the assistant.