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Muffins
From Superior cook book, 1905
Serves 2
Presented as published in 1905. 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
656Calories
22 gProtein
122 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories656 kcal
Protein22 g
Carbohydrates122 g
Fiber0 g
Sugars24 g
Total Fat21 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium1150 mg
Potassium540 mg
Calcium587 mg
Iron7.6 mg
Magnesium64 mg
Phosphorus481 mg
Zinc1.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate201 mcg
Choline43 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 50. The excerpt below is the record exactly as published.
Muffins. Two cups sifted Dousman's Best Patent flour. 2 slightly rounding teaspoonfuls of baking powder, i/o teaspoonful of salt, 2 rounding tablespoonfuls sugar
Cook this with the app: pantry check, scaling, and the assistant.