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Gluten Muffins
From The household cook book, 1902
Serves 2
Bake in a quick oven for 30 minutes.
Presented as published in 1902. 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
643Calories
25 gProtein
110 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein25 g
Carbohydrates110 g
Fiber0 g
Sugars12 g
Total Fat12 g
Saturated Fat5.3 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol122 mg
Sodium1767 mg
Potassium572 mg
Calcium599 mg
Iron8 mg
Magnesium67 mg
Phosphorus528 mg
Zinc2.3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A118 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.7 mg
Folate212 mcg
Choline117 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 217. The excerpt below is the record exactly as published.
GLUTEN MUFFINS — To 1 egg, beaten light without separa- ting, add 1 pint milk, 1 teaspoon salt and 1 pint gluten flour; beat well, add 2 teaspoons baking powder
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