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Entire Wheat Muffins
From The household cook book, 1902
Serves 2
Bake for about 25 minutes.
Presented as published in 1902. 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
504Calories
16 gProtein
91 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories504 kcal
Protein16 g
Carbohydrates91 g
Fiber2.3 g
Sugars19 g
Total Fat7.7 g
Saturated Fat3.3 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol108 mg
Sodium1722 mg
Potassium359 mg
Calcium446 mg
Iron5.7 mg
Magnesium43 mg
Phosphorus370 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.7 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.7 mg
Folate172 mcg
Choline105 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 217. The excerpt below is the record exactly as published.
ENTIRE WHEAT MUFFINS.— Mix together 1^ cups wheat 282 GEMS, MUFFINS, SCONES, ETC. flour, 2 tablespoons sugar, 1 teaspoon salt, 2 teaspoons baking powder; sift them into a bowl. Then beat 1 egg till light, and add 1 cup milk
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