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English Muffins (Galettes anglaises) a la Camille
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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
590Calories
21 gProtein
108 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein21 g
Carbohydrates108 g
Fiber0 g
Sugars11 g
Total Fat8.7 g
Saturated Fat4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol26 mg
Sodium842 mg
Potassium491 mg
Calcium450 mg
Iron7.3 mg
Magnesium60 mg
Phosphorus571 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A68 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.7 mg
Folate201 mcg
Choline38 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 614. The excerpt below is the record exactly as published.
English Muffins ( Galettes anglaises ) a la Camille Four cups flour, half teaspoon sugar, one teaspoon salt, two large teaspoons Royal baking powder, three and a half cups milk, whites of three eggs (well beaten)
Cook this with the app: pantry check, scaling, and the assistant.