soy-freefish-freeshellfish-free
Graham Muffins No. 1
From The Institute cook book, 1913
Serves 3
Presented as published in 1913. 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
850Calories
22 gProtein
114 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories850 kcal
Protein22 g
Carbohydrates114 g
Fiber3.7 g
Sugars29 g
Total Fat35 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.9 g
Omega-30 g
Cholesterol99 mg
Sodium878 mg
Potassium986 mg
Calcium332 mg
Iron8.1 mg
Magnesium162 mg
Phosphorus424 mg
Zinc3.2 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E4.7 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)8.8 mg
Folate252 mcg
Choline106 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 105. The excerpt below is the record exactly as published.
GRAHAM MUFFINS No. 1 1 cake compressed yeast 1 egg 2 cups milk, scalded and cooled 1 cup sifted white flour 4 tablespoons molasses 11/2 cups graham flour 4 tablespoons melted lard 1 teaspoon salt 34 cup chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.