vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
English Muffins
From Boston Cooking-School cook book, 1896
Serves 8
Cut-out muffins may be kept in refrigerator until wanted.
Presented as published in 1896. 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
283Calories
10 gProtein
47 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories283 kcal
Protein10 g
Carbohydrates47 g
Fiber0.8 g
Sugars0.5 g
Total Fat6.2 g
Saturated Fat1.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium296 mg
Potassium110 mg
Calcium14 mg
Iron3.6 mg
Magnesium25 mg
Phosphorus98 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.4 mg
Folate164 mcg
Choline1 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 37. The excerpt below is the record exactly as published.
ENGLISH MUFFINS 1 cup scalded milk 1 yeast cake dissolved in 1 cup water 1 tablespoon water 1 teaspoon salt 3 tablespoons shortening 1 teaspoon sugar 4 cups bread flour
Cook this with the app: pantry check, scaling, and the assistant.