Graham Muffins
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
2185Calories
71 gProtein
426 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories2185 kcal
Protein71 g
Carbohydrates426 g
Fiber0 g
Sugars37 g
Total Fat23 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium3232 mg
Potassium1432 mg
Calcium1361 mg
Iron29 mg
Magnesium197 mg
Phosphorus1915 mg
Zinc5.7 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)5 mg
Riboflavin (B2)2.9 mg
Niacin (B3)34 mg
Folate803 mcg
Choline87 mg
Caffeine0 mg
Water479 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 14. The excerpt below is the record exactly as published.
raham Muffins. — 1 quart Graham flour, 1 tablespoon brown sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, 1 pint milk
Cook this with the app: pantry check, scaling, and the assistant.