Health Muffins

Name: Health Muffins
Ingredients: two cupfuls of whole-wheat flour; one-half teaspoonful of fine salt; two yolks of eggs well beaten; one and one-half cupfuls of sweet milk; the whites of two eggs, beaten to a froth

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

1204Calories

53 gProtein

195 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories1204 kcal

Protein53 g

Carbohydrates195 g

Fiber0 g

Sugars0.7 g

Total Fat23 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium1456 mg

Potassium617 mg

Calcium160 mg

Iron18 mg

Magnesium91 mg

Phosphorus667 mg

Zinc4.4 mg

Copper0.5 mg

Manganese2 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)2 mg

Niacin (B3)17 mg

Folate495 mcg

Choline588 mg

Caffeine0 mg

Water177 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 10. The excerpt below is the record exactly as published.

HEALTH MUFFINS. To two cupfuls of whole-wheat flour add one-half tea- spoonful of fine salt, stir well and add two yolks of eggs well beaten, one and one-half cupfuls of sweet milk. After stirring for a while add the whites of two eggs, beaten to a froth

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