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English Muffins

Name: English Muffins
Yield: 1 servings
Ingredients: one pint milk; two level tablespoons shortening; two level teaspoons sugar; one level teaspoon salt; one yeast cake; one-fourth cup lukewarm water; flour (sufficient to make a good batter)

From Good Things to Eat as Suggested by Rufus, 1911

Serves 1

Presented as published in 1911. 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

581Calories

18 gProtein

35 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories581 kcal

Protein18 g

Carbohydrates35 g

Fiber2 g

Sugars32 g

Total Fat42 g

Saturated Fat16 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.4 g

Omega-30.1 g

Cholesterol58 mg

Sodium2528 mg

Potassium883 mg

Calcium608 mg

Iron0.8 mg

Magnesium69 mg

Phosphorus576 mg

Zinc4.5 mg

Copper0 mg

Manganese0.1 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1 mg

Niacin (B3)3.6 mg

Folate196 mcg

Choline95 mg

Caffeine0 mg

Water506 g

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 53. The excerpt below is the record exactly as published.

ENGLISH MUFFINS— One pint milk, two level tablespoons ' shortening (butter or lard), two level teaspoons sugar, one level teaspoon salt, one yeast cake dissolved in one^fourth cup luke- warm water

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