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Graham Muffins
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
685Calories
24 gProtein
128 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein24 g
Carbohydrates128 g
Fiber0 g
Sugars6 g
Total Fat8.6 g
Saturated Fat3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol108 mg
Sodium1138 mg
Potassium431 mg
Calcium455 mg
Iron9.7 mg
Magnesium61 mg
Phosphorus439 mg
Zinc2 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate263 mcg
Choline95 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 131. The excerpt below is the record exactly as published.
GRAHAM MUFFINS Sift two teaspoons of baking powder and half a teaspoon of salt into one cup of flour. Add a cup and a half of graham flour. Stir in a cup of fresh milk and then a beaten egg
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