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Muffins
From Recipes for the million, 1891
Serves 30
Presented as published in 1891. 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
51Calories
6 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein6.1 g
Carbohydrates6.8 g
Fiber4 g
Sugars0 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium746 mg
Potassium144 mg
Calcium30 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus96 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6 mg
Folate350 mcg
Choline4.8 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 145. The excerpt below is the record exactly as published.
MUFFINS. — Put a pint and a half of ale yeast in water, let it lie all night, and in the morning pour the water off ; then pour on to the yeast two gallons of lukewarm water, add two ounces of salt, and stir the whole together for a quarter of an hour. Strain, and with a bushel of flour
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