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Muffins
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Presented as published in 1907. 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
182Calories
6 gProtein
37 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories182 kcal
Protein5.6 g
Carbohydrates37 g
Fiber0 g
Sugars4.2 g
Total Fat5.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol41 mg
Sodium170 mg
Potassium70 mg
Calcium100 mg
Iron2.7 mg
Magnesium13 mg
Phosphorus95 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate71 mcg
Choline25 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 111. The excerpt below is the record exactly as published.
MUFFINS. Mrs. W. C. Tubbs, Kirkwood. Two tablespoons of sugar, two tablespoons of but- ter, one egg, one cup of sweet miik, pinch of salt, two cups flour, two teaspoons of baking powder
Cook this with the app: pantry check, scaling, and the assistant.