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Fried Muffins
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
515Calories
13 gProtein
104 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein13 g
Carbohydrates104 g
Fiber0 g
Sugars55 g
Total Fat6.4 g
Saturated Fat2.5 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol104 mg
Sodium5157 mg
Potassium259 mg
Calcium272 mg
Iron4.3 mg
Magnesium31 mg
Phosphorus258 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A69 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.3 mg
Folate112 mcg
Choline90 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 18. The excerpt below is the record exactly as published.
Fried Muffins One egg, one-half cup sugar, three-quarters cup milk, one teaspoon baking powder, one salt-spoon salt, flour
Cook this with the app: pantry check, scaling, and the assistant.