gluten-freenut-freesoy-freefish-freeshellfish-free
Graham Muffins
From Superior cook book, 1905
Serves 6
Presented as published in 1905. 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
184Calories
2 gProtein
37 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories184 kcal
Protein2.1 g
Carbohydrates37 g
Fiber0 g
Sugars36 g
Total Fat3.9 g
Saturated Fat1.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol64 mg
Sodium191 mg
Potassium72 mg
Calcium127 mg
Iron0.7 mg
Magnesium5.7 mg
Phosphorus67 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate8.2 mcg
Choline51 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 50. The excerpt below is the record exactly as published.
2 teaspoons l)aking powdei-. J>ak'e in a Jewel Bange. ^Frs. Forxiis. Graham Muffins. One cup of brown sugar. 1 cup of sweet milk, 1 tablespoon of lard, 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.