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Graham Muffins
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
752Calories
26 gProtein
142 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories752 kcal
Protein26 g
Carbohydrates142 g
Fiber0 g
Sugars12 g
Total Fat9.3 g
Saturated Fat3.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol81 mg
Sodium1181 mg
Potassium501 mg
Calcium419 mg
Iron10 mg
Magnesium67 mg
Phosphorus443 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate275 mcg
Choline78 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 11. The excerpt below is the record exactly as published.
GRAHAM MUFFINS. Graham flour, 1 quart. Baking powder, 2 teaspoons. Brown sugar, 1 tablespoon. Egg, 1. Salt, 1 teaspoon. Milk, 1 pint
Cook this with the app: pantry check, scaling, and the assistant.