Graham Muffins
From Cooks in clover, 1889
Recipe attributed to Mrs. R. Inglis.
Presented as published in 1889. 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
1210Calories
42 gProtein
215 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories1210 kcal
Protein42 g
Carbohydrates215 g
Fiber3 g
Sugars24 g
Total Fat19 g
Saturated Fat9.4 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium2523 mg
Potassium1089 mg
Calcium650 mg
Iron13 mg
Magnesium123 mg
Phosphorus762 mg
Zinc4.2 mg
Copper0.4 mg
Manganese2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.7 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)16 mg
Folate414 mcg
Choline100 mg
Caffeine0 mg
Water457 g
As published
This recipe was extracted from Cooks in clover (1889), page 29. The excerpt below is the record exactly as published.
Graham Muffins.— Two eggs, one pint of milk, one cup of Graham flour, one cup of wheat flour, one teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.