Muffins

Name: Muffins
Ingredients: two cups of flour; one teaspoon of salt; two teaspoons of baking powder; one cup of milk; two tablespoons of melted butter; two eggs

From Cookery for little girls, 1910

Presented as published in 1910. 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

1405Calories

48 gProtein

208 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories1405 kcal

Protein48 g

Carbohydrates208 g

Fiber0 g

Sugars12 g

Total Fat43 g

Saturated Fat21 g

Monounsaturated Fat12 g

Polyunsaturated Fat3 g

Omega-30.2 g

Cholesterol459 mg

Sodium3516 mg

Potassium853 mg

Calcium933 mg

Iron17 mg

Magnesium111 mg

Phosphorus916 mg

Zinc4.2 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A422 mcg

Vitamin E1.8 mg

Vitamin K2.2 mcg

Vitamin B60.5 mg

Vitamin B122.3 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.9 mg

Niacin (B3)17 mg

Folate449 mcg

Choline342 mg

Caffeine0 mg

Water320 g

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 2. The excerpt below is the record exactly as published.

MUFFINS Then next try muffins. Have her sift two cups of flour, one teaspoon of salt, and two teaspoons of baking powder. Add one cup of milk, two ta- blespoons of melted butter, and two eggs

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