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GRAHAM MUFFINS II
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
379Calories
10 gProtein
59 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories379 kcal
Protein9.6 g
Carbohydrates59 g
Fiber0 g
Sugars16 g
Total Fat12 g
Saturated Fat6.6 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol76 mg
Sodium1214 mg
Potassium187 mg
Calcium421 mg
Iron3.9 mg
Magnesium25 mg
Phosphorus269 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A109 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.8 mg
Folate94 mcg
Choline49 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 39. The excerpt below is the record exactly as published.
GRAHAM MUFFINS II 1 cup entire wheat flour 34 cup flour 14 cup sugar 1 teaspoon salt 1 cup milk 1 egg, well beaten 3 tablespoons melted butter 5 teaspoons baking powder
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