Flour Muffins

Name: Flour Muffins
Ingredients: Two eggs, beaten very light; salt to taste; 1 pint fresh sweet milk; a little more than a pint of flour; tablespoon of lard

From The Raleigh cook book, 1907

Presented as published in 1907. 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

1413Calories

47 gProtein

243 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories1413 kcal

Protein47 g

Carbohydrates243 g

Fiber0 g

Sugars0.4 g

Total Fat28 g

Saturated Fat8.5 g

Monounsaturated Fat9.8 g

Polyunsaturated Fat3.4 g

Omega-30 g

Cholesterol385 mg

Sodium148 mg

Potassium564 mg

Calcium116 mg

Iron19 mg

Magnesium96 mg

Phosphorus537 mg

Zinc3.6 mg

Copper0.6 mg

Manganese2.4 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)3 mg

Riboflavin (B2)1.8 mg

Niacin (B3)21 mg

Folate549 mcg

Choline301 mg

Caffeine0 mg

Water107 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 20. The excerpt below is the record exactly as published.

Flour Muffins.—Two eggs, beaten very light; salt to taste; 1 pint fresh sweet milk; a little more than a pint of flour; tablespoon of lard

Cook this with the app: pantry check, scaling, and the assistant.