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Gluten Muffins
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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
754Calories
30 gProtein
121 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein30 g
Carbohydrates121 g
Fiber0 g
Sugars23 g
Total Fat17 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium1824 mg
Potassium903 mg
Calcium885 mg
Iron7.5 mg
Magnesium93 mg
Phosphorus725 mg
Zinc3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)9 mg
Folate201 mcg
Choline87 mg
Caffeine0 mg
Water442 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 47. The excerpt below is the record exactly as published.
Gluten Muffins. — Separate two eggs ; beat the yolks; add a pint of milk. Add to this a half pint of gluten flour, a half tea- spoonful of salt. When thoroughly mixed, add a rounding teaspoonful of baking pow- d
Cook this with the app: pantry check, scaling, and the assistant.