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Muffins
From Harper's cook book encyclopædia, 1902
Serves 1
Time to bake is about twenty minutes.
Presented as published in 1902. 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
469Calories
33 gProtein
48 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein33 g
Carbohydrates48 g
Fiber2.5 g
Sugars23 g
Total Fat17 g
Saturated Fat9.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium190 mg
Potassium854 mg
Calcium607 mg
Iron1.6 mg
Magnesium70 mg
Phosphorus579 mg
Zinc3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)5.9 mg
Folate258 mcg
Choline90 mg
Caffeine0 mg
Water519 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 43. The excerpt below is the record exactly as published.
Muffins. — Warm a pint of milk, add a table-spoonful of fresh yeast, a pinch of salt, the white of two eggs, frothed, and a little lump of saleratus, the size of a pea, dissolved in warm water. Put these ingredients into a bowl, and add sufficient flour to make a soft dough
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