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Muffins
From Cooking for profit, 1886
Serves 2
Cost of material: 7 cents for 12 muffins.
Presented as published in 1886. 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
647Calories
79 gProtein
78 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein79 g
Carbohydrates78 g
Fiber51 g
Sugars0.1 g
Total Fat17 g
Saturated Fat2.7 g
Monounsaturated Fat9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium19531 mg
Potassium1835 mg
Calcium82 mg
Iron4.7 mg
Magnesium105 mg
Phosphorus1248 mg
Zinc15 mg
Copper0.9 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C0.6 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B62.9 mg
Vitamin B120.4 mcg
Thiamin (B1)21 mg
Riboflavin (B2)7.6 mg
Niacin (B3)76 mg
Folate4413 mcg
Choline134 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 40. The excerpt below is the record exactly as published.
1 egg. Mix up too soft to handle yet not thin enough to run; beat well and set in a warm corner to rise. Beat extremely well in the morning, use in muffin rings and bake. Cost of material — Flour and yeast 3, eggs, sugar and salt 4; 7 cents for 12 muffins
Cook this with the app: pantry check, scaling, and the assistant.