Muffins
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
1752Calories
61 gProtein
362 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories1752 kcal
Protein61 g
Carbohydrates362 g
Fiber7.6 g
Sugars0 g
Total Fat8.9 g
Saturated Fat0.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5523 mg
Potassium889 mg
Calcium98 mg
Iron26 mg
Magnesium137 mg
Phosphorus670 mg
Zinc5.5 mg
Copper0.8 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)7.4 mg
Riboflavin (B2)3.1 mg
Niacin (B3)42 mg
Folate1389 mcg
Choline9.1 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 183. The excerpt below is the record exactly as published.
Muffins, 1 lb. flour, 1 ounce yeast, y2 ounce salt, y2 qt. milk
Cook this with the app: pantry check, scaling, and the assistant.