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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
Sodium2799 mg
Potassium485 mg
Calcium789 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 95. The excerpt below is the record exactly as published.
MUFFINS DAMSON PLUM SAUCE TEA Corned Beef Hash Remove the skin and gristle and most of the fat from the Corned Beef, put the meat through the meat grinder. Add an equal quantity of cold boiled potatoes, season well, moisten with milk or cream, put into a hot buttered frying pan, spread evenly and let cook slowly, forming a brown crust on the bottom. Fold like an omelet and turn onto a hot platter. Serve with Tomato Catsup. Muffins Use 2 c flour, 5^ t salt, 4 t baking-powder, 2 T sugar, i egg, lyi c milk, 2 T melted butter
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