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Graham Muffins

Name: Graham Muffins
Yield: 12 servings
Ingredients: Three cups of Graham flour; one cup of white flour; one quart of sweet milk; three-fourths of a cup of yeast; one tablespoonful of lard or butter; one teaspoonful of salt; two tablespoonfuls of sugar

From Temperance cook book, 1887

Serves 12

Presented as published in 1887. 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

199Calories

8 gProtein

38 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories199 kcal

Protein8.2 g

Carbohydrates38 g

Fiber2.8 g

Sugars2.1 g

Total Fat2.2 g

Saturated Fat0.7 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol2.4 mg

Sodium200 mg

Potassium148 mg

Calcium11 mg

Iron2.5 mg

Magnesium16 mg

Phosphorus105 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A7.7 mcg

Vitamin E0.1 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.5 mg

Folate286 mcg

Choline4.3 mg

Caffeine0 mg

Water5 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 73. The excerpt below is the record exactly as published.

GRAHAM MUFFINS. Three cups of Graham flour, one cup of white flour, one quart of sweet milk, three-fourths of a cup of yeast, one tablespoonful of lard or butter, one teaspoonful of salt, two tablespoonfuls of sugar

Cook this with the app: pantry check, scaling, and the assistant.