Invalid Muffins
From The Central cook book, 1924
Miss Ruta Waatuerty.
Presented as published in 1924. 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
691Calories
16 gProtein
101 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein16 g
Carbohydrates101 g
Fiber0 g
Sugars2.9 g
Total Fat26 g
Saturated Fat15 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol65 mg
Sodium1082 mg
Potassium269 mg
Calcium366 mg
Iron7.5 mg
Magnesium42 mg
Phosphorus301 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A204 mcg
Vitamin E0.7 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline16 mg
Caffeine0 mg
Water71 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 64. The excerpt below is the record exactly as published.
Invalid Muffins 1 cup flour. 4 cup milk. 1 teaspoon baking powder. 2 eggs (whites). 4 teaspoon salt. 2 tablespoons melted butter
Cook this with the app: pantry check, scaling, and the assistant.