Flour Muffins

Name: Flour Muffins
Ingredients: 8 tablespoons, heaping, of flour; >^ cup milk; The whites of two eggs; I teaspoon butter; I teaspoon salt; i heaping teaspoon baking-

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

If liked add a spoon of white sugar and brush the top with sweetened egg — the whites.

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

448Calories

23 gProtein

56 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories448 kcal

Protein23 g

Carbohydrates56 g

Fiber0 g

Sugars6.2 g

Total Fat18 g

Saturated Fat5.4 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol397 mg

Sodium2993 mg

Potassium408 mg

Calcium481 mg

Iron5.8 mg

Magnesium45 mg

Phosphorus487 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A199 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)4.4 mg

Folate147 mcg

Choline316 mg

Caffeine0 mg

Water191 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 5. The excerpt below is the record exactly as published.

Flour Muffins. 8 tablespoons, heaping, of >^ cup milk flour The whites of two eggs I teaspoon butter i heaping teaspoon baking- I teaspoon salt

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