Muffins

Name: Muffins
Ingredients: 4 lb. of good flour; a quart of tepid half milk, half water; 2 oz. German yeast; 1 oz. sugar; 1/2 oz. of salt

From Bread, cakes, and biscuits, 1902

Handle muffins carefully to avoid dropping.

Presented as published in 1902. 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

6934Calories

221 gProtein

1454 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories6934 kcal

Protein221 g

Carbohydrates1454 g

Fiber15 g

Sugars28 g

Total Fat31 g

Saturated Fat0.6 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium5584 mg

Potassium3011 mg

Calcium460 mg

Iron103 mg

Magnesium534 mg

Phosphorus2321 mg

Zinc18 mg

Copper3.1 mg

Manganese14 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)23 mg

Riboflavin (B2)10 mg

Niacin (B3)145 mg

Folate4230 mcg

Choline18 mg

Caffeine0 mg

Water1128 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 38. The excerpt below is the record exactly as published.

Muffins. — Sieve 4lb. of good flour ; in about a quart of tepid half milk, half water, dissolve 2oz. German yeast, loz. sugar

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