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English Muffins
From The Rural cook book, 1907
Serves 2
Presented as published in 1907. 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
632Calories
22 gProtein
109 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories632 kcal
Protein22 g
Carbohydrates109 g
Fiber0.5 g
Sugars12 g
Total Fat12 g
Saturated Fat5.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol31 mg
Sodium9798 mg
Potassium576 mg
Calcium335 mg
Iron7.3 mg
Magnesium66 mg
Phosphorus403 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1 mg
Niacin (B3)9.5 mg
Folate250 mcg
Choline47 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 66. The excerpt below is the record exactly as published.
English Muffins. — Dissolve half of a compressed yeast cake in six tablespoon tu Is of lukewarm water. Have a pint of milk scalding hot and stir into it a heaping teaspoonful of lard Boil until the lard is dis- solved, then take from the fire and, when the milk is blood warm, stir it 88 THE RURAL COOK BOOK. Sradually into a pint of flour that has been sifted with two saltspoontali of salt
Cook this with the app: pantry check, scaling, and the assistant.