Graham Muffins
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
This quantity makes eight gems. Fill each pan only one-half full. Very fine for breakfast or tea.
Presented as published in 1895. 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
1077Calories
35 gProtein
205 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1077 kcal
Protein35 g
Carbohydrates205 g
Fiber0.1 g
Sugars52 g
Total Fat15 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium5333 mg
Potassium751 mg
Calcium1964 mg
Iron15 mg
Magnesium96 mg
Phosphorus1133 mg
Zinc3 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)13 mg
Folate325 mcg
Choline191 mg
Caffeine0 mg
Water273 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 5. The excerpt below is the record exactly as published.
Graham Muffins. I }i cups graham flour 3 tablespoons brown sugar I full cup milk, take out 3 tablespoons melted butter two tablespoons 2 teaspoons baking-powder I heaping teaspoon salt i egg
Cook this with the app: pantry check, scaling, and the assistant.