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Graham Muffins
From The Pattern cook-book, 1890
Serves 6
Presented as published in 1890. 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
208Calories
6 gProtein
44 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories208 kcal
Protein5.6 g
Carbohydrates44 g
Fiber0 g
Sugars11 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium286 mg
Potassium69 mg
Calcium56 mg
Iron2.6 mg
Magnesium12 mg
Phosphorus78 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate71 mcg
Choline25 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 160. The excerpt below is the record exactly as published.
GRAHAM MUFFINS. Two cupfuls of graham flour. One cupful of sweet milk. One-third cupful of sugar. One egg. One tea-spoonful of baking powder One-half tea-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.