Muffins

Name: Muffins
Ingredients: Dissolve one cake compressed yeast; in a cup of lukewarm milk or water; one-half teaspoonful of salt; one quart lukewarm milk or water; one cup of sugar; one tablespoonful of butter; one or two eggs; sifted flour enough to make moderately firm batter

From The Common sense recipe book, 1898

Muffins should be eaten immediately after baking.

Presented as published in 1898. 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

846Calories

6 gProtein

201 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories846 kcal

Protein6.3 g

Carbohydrates201 g

Fiber0 g

Sugars201 g

Total Fat16 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol217 mg

Sodium1276 mg

Potassium88 mg

Calcium68 mg

Iron1 mg

Magnesium19 mg

Phosphorus102 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water1222 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 83. The excerpt below is the record exactly as published.

MUFFINS. Dissolve one cake compressed yeast in a cup of lukewarm milk or water. Add one-half teaspoonful of salt, one quart lukewarm milk or water, one cup of sugar, one tablespoonful of butter, one or two eggs, and sifted flour enough to make moderately firm batter

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