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Muffins
From Lessons in cooking through preparation of meals, 1912
Serves 2
Presented as published in 1912. 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
754Calories
23 gProtein
121 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein23 g
Carbohydrates121 g
Fiber0 g
Sugars21 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol144 mg
Sodium1633 mg
Potassium485 mg
Calcium788 mg
Iron8.5 mg
Magnesium61 mg
Phosphorus567 mg
Zinc2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A191 mcg
Vitamin E0.7 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate213 mcg
Choline109 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 68. The excerpt below is the record exactly as published.
MUFFINS COFFEE Cornmeal Mush Add ^ t salt to 6 c water, and when boiling very slowly sprinkle into it i^ c cornmeal, stirring all the time; boil rapidly for 10 m, then put the kettle over hot water and cook at least 2 h, longer if possible. Serve warm with cream and sugar, or sugar and butter, or butter alone, as desired. Country Sausage Cover the sausage, pricked in every part with a fork, with boiling w^ater, let simmer 15 m, then drain and brown in the oven, or on top the stove. Fried Apples Melt 2 T butter in a frying pan, add 3 tart apples sliced very thin, and }i c sugar. Cover the pan and cook until the apples are tender and brown. Place the sausage in the center of the dish with the apples around it. Muffins 2 c flour, ^ t salt, 4 t baking powder, 2 T sugar, i egg, 1% c milk and 2 T melted butter
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