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Graham Muffins, Made with Yeast
From The new Annie Dennis cook book, 1905
Serves 1
Presented as published in 1905. 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
168Calories
8 gProtein
34 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories168 kcal
Protein7.8 g
Carbohydrates34 g
Fiber3.4 g
Sugars9.3 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2347 mg
Potassium336 mg
Calcium37 mg
Iron2.3 mg
Magnesium44 mg
Phosphorus111 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.8 mg
Folate333 mcg
Choline5.7 mg
Caffeine0 mg
Water56 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 49. The excerpt below is the record exactly as published.
Graham Muffins, Made with Yeast One teacupful of graham flour, two teacupfuls of warm water, half teacupful of liquid yeast, half tea- cupful of molasses, a level teaspoonful of soda, and the same of salt
Cook this with the app: pantry check, scaling, and the assistant.