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Imperial Muffins
From A calendar of dinners, with 615 recipes, 1913
Serves 12
Sufficient for twelve muffins.
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
179Calories
3 gProtein
30 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories179 kcal
Protein2.7 g
Carbohydrates30 g
Fiber0.6 g
Sugars8.6 g
Total Fat5.4 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium196 mg
Potassium45 mg
Calcium4.7 mg
Iron1.4 mg
Magnesium8.7 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate58 mcg
Choline1.4 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 56. The excerpt below is the record exactly as published.
Imperial Muffins Y cupful scalded milk Y% cupful sugar 14 cupful Crisco 1 teaspoonful salt \% yeast cake 34 cupful lukewarm water 134 cupfuls flour 1 cupful cornmeal
Cook this with the app: pantry check, scaling, and the assistant.