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Hot Muffins
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
695Calories
28 gProtein
114 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories695 kcal
Protein28 g
Carbohydrates114 g
Fiber0 g
Sugars16 g
Total Fat25 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol247 mg
Sodium1804 mg
Potassium609 mg
Calcium615 mg
Iron8.4 mg
Magnesium70 mg
Phosphorus580 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.7 mg
Folate224 mcg
Choline190 mg
Caffeine0 mg
Water268 g
As published
This recipe was extracted from Kirmess cook book (1907), page 142. The excerpt below is the record exactly as published.
HOT MUFFINS. Mrs. Wm. Mattocks. One large cup flour, sifted with a teaspoonful of baking powder and a scant one-half teaspoonful salt. Beat together one egg and a cup of one-half milk and one-half water, a teaspoonful of sugar, a large table- spoonful of melted butte
Cook this with the app: pantry check, scaling, and the assistant.