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Flour Muffins
From The complete cook book, 1900
Serves 2
Presented as published in 1900. 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
617Calories
29 gProtein
82 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein29 g
Carbohydrates82 g
Fiber0 g
Sugars9.2 g
Total Fat19 g
Saturated Fat7.4 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol396 mg
Sodium505 mg
Potassium540 mg
Calcium299 mg
Iron7 mg
Magnesium59 mg
Phosphorus484 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A218 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)6.6 mg
Folate197 mcg
Choline328 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 97. The excerpt below is the record exactly as published.
FLOUR MUFFINS. Four eggs beaten separately, one-quarter teaspoonful of salt, three-quarters pint of flour, three-quarters pint of new milk and a teaspoonful of boiling lard
Cook this with the app: pantry check, scaling, and the assistant.