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Graham Muffins (Galettes de Farine Graham) a la Alfred
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
919Calories
24 gProtein
166 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories919 kcal
Protein24 g
Carbohydrates166 g
Fiber1.5 g
Sugars22 g
Total Fat18 g
Saturated Fat9.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol44 mg
Sodium234 mg
Potassium752 mg
Calcium395 mg
Iron11 mg
Magnesium115 mg
Phosphorus555 mg
Zinc2.1 mg
Copper0.4 mg
Manganese1.8 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A131 mcg
Vitamin E0.6 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate308 mcg
Choline33 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 614. The excerpt below is the record exactly as published.
Graham Muffins ( Galettes de Farine Graham) a la Alfred Two cups graham flour, one cup wheat flour, two tablespoons molasses, one teaspoon Royal baking powder, one cup milk, two eggs, two tablespoons melted butter
Cook this with the app: pantry check, scaling, and the assistant.