Muffins
From Principles of cooking, 1914
Presented as published in 1914. 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
1439Calories
32 gProtein
210 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories1439 kcal
Protein32 g
Carbohydrates210 g
Fiber0 g
Sugars37 g
Total Fat55 g
Saturated Fat32 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.9 g
Omega-30.2 g
Cholesterol145 mg
Sodium2680 mg
Potassium680 mg
Calcium1138 mg
Iron14 mg
Magnesium92 mg
Phosphorus787 mg
Zinc2.7 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A446 mcg
Vitamin E1.4 mg
Vitamin K3.8 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)15 mg
Folate353 mcg
Choline53 mg
Caffeine0 mg
Water246 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 42. The excerpt below is the record exactly as published.
Muffins. (Mix as batter.) — Mix and. sift together one and three fourths cups of flour, three teaspoons of bak- ing powder, one half teaspoon of salt, two tablespoons of sugar. Add one cup of milk, and press out alllumps. Add two well-beaten eggs and four tablespoons of melted butter. Beat until very light, bake in greased muffin pans twenty minutes in a hot oven. Blueberry Muffins. — Mix and sift together two cups of flour, three teaspoons of baking powder
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