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Graham Muffins
From Dora's cook book, 1888
Serves 8
Presented as published in 1888. 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
242Calories
6 gProtein
52 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories242 kcal
Protein6.5 g
Carbohydrates52 g
Fiber0.8 g
Sugars3.3 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium410 mg
Potassium90 mg
Calcium78 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus92 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate103 mcg
Choline3.3 mg
Caffeine0 mg
Water6.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 35. The excerpt below is the record exactly as published.
GRAHAM MUFFINS. Two cups graham flour, two cups white flour, two tea- spoonfuls baking powder, one teaspoonful of salt and two tablespoonfuls of sugar mixed thoroughly together when dry. Then mix with one quart sweet milk
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