English Wheat Muffins

Name: English Wheat Muffins
Ingredients: one yeast cake; one-half of a cup of warm water; one cup of milk; two tablespoonfuls of melted butter; two tablespoonfuls of sugar; a little salt; enough flour to make a stiff batter; three eggs

From Perfection in baking, 1895

Presented as published in 1895. 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

436Calories

8 gProtein

36 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories436 kcal

Protein8.2 g

Carbohydrates36 g

Fiber0 g

Sugars37 g

Total Fat30 g

Saturated Fat18 g

Monounsaturated Fat8 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol87 mg

Sodium101 mg

Potassium372 mg

Calcium310 mg

Iron0 mg

Magnesium31 mg

Phosphorus253 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A262 mcg

Vitamin E0.7 mg

Vitamin K1.9 mcg

Vitamin B60.1 mg

Vitamin B121.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate0.8 mcg

Choline48 mg

Caffeine0 mg

Water337 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 39. The excerpt below is the record exactly as published.

English Wheat JMuffins. Mix one yeast cake in one-half of a cup of warm water, one cup of milk, two tablespoonfuls of melted butter, two tablespoonfuls of sugar, a little salt, enough flour to make a stiff batter; let it raise, then add three eggs

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