Graham Muffins

Name: Graham Muffins
Ingredients: To one quart of warm milk; add three cups Graham flour; one cup of wheat flour; a little salt; one tablespoonful of butter; and one of lard; half a cup of sugar; Add a yeast cake which has been dissolved in a little lukewarm water

From The Common sense recipe book, 1898

Presented as published in 1898. 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

2346Calories

53 gProtein

486 gCarbs

32 gFat

Full nutrition (33 nutrients)

Calories2346 kcal

Protein53 g

Carbohydrates486 g

Fiber3 g

Sugars101 g

Total Fat32 g

Saturated Fat5.7 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat2.6 g

Cholesterol44 mg

Sodium12 mg

Potassium703 mg

Calcium99 mg

Iron28 mg

Magnesium132 mg

Phosphorus543 mg

Zinc4 mg

Copper0.8 mg

Manganese3.9 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.6 mg

Vitamin K0.4 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.5 mg

Riboflavin (B2)2.2 mg

Niacin (B3)33 mg

Folate815 mcg

Choline20 mg

Caffeine0 mg

Water54 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 83. The excerpt below is the record exactly as published.

GRAHAM MUFFINS. To one quart of warm milk add three cups Graham flour, ene cup of wheat flour, a little salt, one tablespoonful of butter and one of lard, half a cup of sugar. Add a yeast cake which has been dissolved in a little lukewarm water

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