Graham Muffins
From Use and preparation of food, 1919
Presented as published in 1919. 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
1147Calories
33 gProtein
241 gCarbs
5 gFat
Full nutrition (30 nutrients)
Calories1147 kcal
Protein33 g
Carbohydrates241 g
Fiber3 g
Sugars0.6 g
Total Fat4.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.1 g
Sodium6.3 mg
Potassium443 mg
Calcium61 mg
Iron17 mg
Magnesium82 mg
Phosphorus337 mg
Zinc2.6 mg
Copper0.5 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)20 mg
Folate514 mcg
Choline13 mg
Water34 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 86. The excerpt below is the record exactly as published.
GRAHAM MUFFINS. Use the standard proportions for muffins, with Ij cups Graham flour and i cup wheat flour
Cook this with the app: pantry check, scaling, and the assistant.