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Excellent Muffins
From Virginia Cookery-book, 1884
Serves 6
These muffins cannot rise sufficiently on a griddle.
Presented as published in 1884. 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
370Calories
16 gProtein
70 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories370 kcal
Protein16 g
Carbohydrates70 g
Fiber3.3 g
Sugars0.1 g
Total Fat3.8 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium421 mg
Potassium255 mg
Calcium29 mg
Iron5.3 mg
Magnesium31 mg
Phosphorus202 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate432 mcg
Choline53 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 21. The excerpt below is the record exactly as published.
Excellent Muffins. One quart of flour, two eggs, one gill of yeast, and wa- ter enough to make a thin dough, with a little salt
Cook this with the app: pantry check, scaling, and the assistant.