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Muffins
From The New century cook book, 1899
Serves 2
Mrs. M. E. Cady.
Presented as published in 1899. 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
749Calories
21 gProtein
104 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories749 kcal
Protein21 g
Carbohydrates104 g
Fiber0 g
Sugars6 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol161 mg
Sodium557 mg
Potassium395 mg
Calcium455 mg
Iron8 mg
Magnesium53 mg
Phosphorus411 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A250 mcg
Vitamin E0.9 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate213 mcg
Choline100 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 6. The excerpt below is the record exactly as published.
Muffins. One-half cup sugar, butter one-half size of egg, cream together. One egg, six tablespoons of milk, one teaspoon (heap- ing) baking powder. Flour for soft batter, from a cup to cup and one-half. Mrs. A. E. Hull. Breakfast Muffins. Two eggs, three tablespoons sugar, two of butter, one-half cup milk, two cups flour, two teaspoons baking powder, heat the muffin pan to a sissing heat before putting the batter in, bake quickly. Mrs. N. C. F. Muffins. One egg, one cup milk, two cups flour (graham or corn), two teaspoons baking powder, two greatspoons melted butter, salt to taste
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