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Muffins
From The household (of the Detroit free press), 1886
Serves 3
Presented as published in 1886. 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
718Calories
22 gProtein
134 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories718 kcal
Protein22 g
Carbohydrates134 g
Fiber0 g
Sugars4.3 g
Total Fat10 g
Saturated Fat2.8 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol128 mg
Sodium1142 mg
Potassium274 mg
Calcium225 mg
Iron10 mg
Magnesium49 mg
Phosphorus311 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate283 mcg
Choline100 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 344. The excerpt below is the record exactly as published.
MUFFINS. MUFFINS. MUFFINS. One quart flour, two eggs beaten separately, one tablespoonful lard, one of sugar, one teaspoonful salt and two of baking powder, one cup sour milk
Cook this with the app: pantry check, scaling, and the assistant.