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Hannah's Muffins

Name: Hannah's Muffins
Yield: 3 servings
Ingredients: One quart of flour; one gill of yeast; two eggs; one spoonful of butter and lard; one teaspoonful of salt; half a pint of milk

From Virginia Cookery-book, 1884

Serves 3

Delicious if buttered before serving.

Presented as published in 1884. 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

830Calories

35 gProtein

143 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories830 kcal

Protein35 g

Carbohydrates143 g

Fiber6.7 g

Sugars4 g

Total Fat15 g

Saturated Fat4.6 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol138 mg

Sodium872 mg

Potassium633 mg

Calcium158 mg

Iron11 mg

Magnesium72 mg

Phosphorus487 mg

Zinc4 mg

Copper0.4 mg

Manganese1.4 mg

Vitamin D1.6 mcg

Vitamin C0.1 mg

Vitamin A79 mcg

Vitamin E0.4 mg

Vitamin K0.2 mcg

Vitamin B60.6 mg

Vitamin B120.8 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)2 mg

Niacin (B3)21 mg

Folate864 mcg

Choline123 mg

Caffeine0 mg

Water115 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 12. The excerpt below is the record exactly as published.

Hannah's Muffins. One quart of flour, one gill of yeast, two eggs, one spoonful of butter and lard, one teaspoonful of salt, half a pint of milk

Cook this with the app: pantry check, scaling, and the assistant.