Graham Muffins

Name: Graham Muffins
Ingredients: One quart Graham flour; two teaspoonfuls baking powder; two tablespoonfuls sugar; a little salt; one tablespoonful butter; egg; two cups milk

From Physical culture cook book, 1901

Presented as published in 1901. 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

2301Calories

77 gProtein

438 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories2301 kcal

Protein77 g

Carbohydrates438 g

Fiber0 g

Sugars49 g

Total Fat39 g

Saturated Fat11 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol276 mg

Sodium1208 mg

Potassium1487 mg

Calcium1247 mg

Iron30 mg

Magnesium201 mg

Phosphorus1330 mg

Zinc6.3 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D5.7 mcg

Vitamin C0 mg

Vitamin A236 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.7 mg

Vitamin B123.1 mcg

Thiamin (B1)5 mg

Riboflavin (B2)3.1 mg

Niacin (B3)34 mg

Folate826 mcg

Choline234 mg

Caffeine0 mg

Water520 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 9. The excerpt below is the record exactly as published.

Graham Muffins. — One quart Graham flour, two teaspoonfuls baking powder, two tablespoonfuls sugar, a little salt, one table- spoonful butter, egg and two cups milk. Bake in small pans at once in a good even, fifteen minutes. 3 THE PHYSICAL CULTURE COOK BOOK. 25. Rice Muffins (No. i). — Take one cup cold boiled rice, two cups flour, two eggs, two cups milk, one tablespoonful butter

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