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Graham Flour Muffins

Name: Graham Flour Muffins
Yield: 2 servings
Ingredients: One tablespoon butter; $ cup brown sugar; 2 eggs; 2 cups sour milk or buttermilk; small teaspoon soda; a little grated nutmeg; flour enough to thicken

From Royal Victoria cook book, 1900

Serves 2

Recipe by H. CARLEY.

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

716Calories

11 gProtein

81 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories716 kcal

Protein11 g

Carbohydrates81 g

Fiber0 g

Sugars67 g

Total Fat45 g

Saturated Fat6.7 g

Monounsaturated Fat9.8 g

Polyunsaturated Fat20 g

Omega-30 g

Cholesterol202 mg

Sodium2117 mg

Potassium248 mg

Calcium92 mg

Iron2.3 mg

Magnesium19 mg

Phosphorus133 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C1 mg

Vitamin A107 mcg

Vitamin E6.5 mg

Vitamin K8.7 mcg

Vitamin B60.2 mg

Vitamin B120.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1 mg

Folate59 mcg

Choline187 mg

Caffeine0 mg

Water222 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 44. The excerpt below is the record exactly as published.

GRAHAM FLOUR MUFFINS.—-One tablespoon but- ter, $ cup brown sugar, 2 eggs, 2 cups sour milk or butter- milk, small teaspoon soda, a little grated nutmeg, salt, flour enough to thicken

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