Huckleberry Muffins
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
3119Calories
113 gProtein
561 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories3119 kcal
Protein113 g
Carbohydrates561 g
Fiber0 g
Sugars36 g
Total Fat58 g
Saturated Fat18 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol677 mg
Sodium3823 mg
Potassium2161 mg
Calcium1695 mg
Iron40 mg
Magnesium275 mg
Phosphorus1909 mg
Zinc9.5 mg
Copper1.1 mg
Manganese4.8 mg
Vitamin D10 mcg
Vitamin C13 mg
Vitamin A474 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B61.1 mg
Vitamin B125.3 mcg
Thiamin (B1)6.4 mg
Riboflavin (B2)4.6 mg
Niacin (B3)44 mg
Folate1074 mcg
Choline571 mg
Caffeine0 mg
Water1231 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 34. The excerpt below is the record exactly as published.
a quart of flour sift two teaspoonfuls of baking powder and one of salt. Beat three eggs, yolks and whites separately, and into the yolks stir three cups of milk, a tablespoonful of melted butter and a pint of huckleberries, well dredged with an additional cup of flour
Cook this with the app: pantry check, scaling, and the assistant.