Muffin Loaf

Name: Muffin Loaf
Ingredients: Four eggs; 1 large spoonful of butter; 1 quart of flour; 1/2 pint yeast; 1 cup of warm milk

From Colonial recipes, from old Virginia and Maryland manors, 1907

A recipe from Mrs. Lorenzo Lewis.

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

2606Calories

140 gProtein

451 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories2606 kcal

Protein140 g

Carbohydrates451 g

Fiber40 g

Sugars0.7 g

Total Fat49 g

Saturated Fat7.8 g

Monounsaturated Fat14 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol775 mg

Sodium371 mg

Potassium2384 mg

Calcium254 mg

Iron35 mg

Magnesium239 mg

Phosphorus1890 mg

Zinc18 mg

Copper1.6 mg

Manganese4.3 mg

Vitamin D4 mcg

Vitamin C0.4 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K1.2 mcg

Vitamin B62.9 mg

Vitamin B121.9 mcg

Thiamin (B1)21 mg

Riboflavin (B2)9.1 mg

Niacin (B3)94 mg

Folate4384 mcg

Choline636 mg

Caffeine0 mg

Water212 g

As published

This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 2. The excerpt below is the record exactly as published.

MUFFIN LOAF {Audley) Four eggs ; beat whites and yolks sepa- rately; i large spoonful of butter rubbed into i quart of flour; \ pint yeast, i cup of warm milk

Cook this with the app: pantry check, scaling, and the assistant.