Graham Muffins
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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
1625Calories
40 gProtein
333 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1625 kcal
Protein40 g
Carbohydrates333 g
Fiber3 g
Sugars136 g
Total Fat16 g
Saturated Fat6.5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol215 mg
Sodium4444 mg
Potassium3214 mg
Calcium1761 mg
Iron24 mg
Magnesium505 mg
Phosphorus1055 mg
Zinc4.3 mg
Copper1.3 mg
Manganese4.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E1.1 mg
Vitamin K0.5 mcg
Vitamin B61.5 mg
Vitamin B121.8 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)18 mg
Folate437 mcg
Choline225 mg
Caffeine0 mg
Water317 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 81. The excerpt below is the record exactly as published.
GRAHAM MUFFINS 1 cup Graham flour. . 1 cup milk. , 1 cup white flour. 1 ^gg beaten very light. 34 cup sugar or molasses. 2 tablespoons Cottolene. 1 teaspoon salt. 4 teaspoons baking powder. Process: Sift together flours, sugar, salt and baking powder. Add milk gradually, egg beaten very light and melted Cottolene. Beat mixture thoroughly. Bake in hot, buttered, iron gem cups twenty-five minutes in a hot oven. CORN MUFFINS 1 cup corn meal. ]/2 teaspoon salt. 1 cup white flour. 1 cup thin cream or milk. 4 teaspoons baking powder. 2 eggs beaten very light
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