Muffins
From The fun of cooking, 1915
They will take about twenty minutes to bake.
Presented as published in 1915. 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
1083Calories
35 gProtein
211 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1083 kcal
Protein35 g
Carbohydrates211 g
Fiber0 g
Sugars16 g
Total Fat22 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium1736 mg
Potassium710 mg
Calcium611 mg
Iron15 mg
Magnesium97 mg
Phosphorus617 mg
Zinc2.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate401 mcg
Choline43 mg
Caffeine0 mg
Water242 g
As published
This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 19. The excerpt below is the record exactly as published.
MUFFINS 2 cups of flour. 1 cup of milk. 1 rounded tablespoonful of butter. 2 eggSy beaten separately. 1 teaspoonf ul of baking-powder. % teaspoonful of salt. 1 teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.