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Graham Muffins
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
Presented as published in 1880. 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
894Calories
28 gProtein
172 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories894 kcal
Protein28 g
Carbohydrates172 g
Fiber0 g
Sugars41 g
Total Fat11 g
Saturated Fat4.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol143 mg
Sodium892 mg
Potassium1055 mg
Calcium251 mg
Iron10 mg
Magnesium68 mg
Phosphorus411 mg
Zinc2.3 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate283 mcg
Choline127 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 180. The excerpt below is the record exactly as published.
Graham Muffins. Into a bowl put one and a half pints of Graham, half a cupful of sugar, and a teaspoonful of salt. Into a sieve put half a pint of flour, a teaspoonful of saleratus and two of cream of tartar. Mix thoroughly with the flour, and sift on to the material in the bowl. Mix all thoroughly while dry, and add two well-beaten eggs and a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.