Invalid Muffins
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
764Calories
20 gProtein
107 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories764 kcal
Protein20 g
Carbohydrates107 g
Fiber0 g
Sugars8.8 g
Total Fat30 g
Saturated Fat17 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol80 mg
Sodium1712 mg
Potassium452 mg
Calcium517 mg
Iron7.6 mg
Magnesium57 mg
Phosphorus424 mg
Zinc1.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A243 mcg
Vitamin E0.7 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.7 mg
Folate201 mcg
Choline38 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 54. The excerpt below is the record exactly as published.
Invalid Muffins 1 c. flour 3^ c. milk 1 tsp. baking powder 2 eggs (whites) }/2 tsp. salt 2 tbsp. melted butter
Cook this with the app: pantry check, scaling, and the assistant.