Muffins
From The Memorial Hall cook book, 1919
Recipe by Mrs. A. W. Geiger.
Presented as published in 1919. 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
1378Calories
48 gProtein
222 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories1378 kcal
Protein48 g
Carbohydrates222 g
Fiber0 g
Sugars25 g
Total Fat34 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium2817 mg
Potassium848 mg
Calcium1187 mg
Iron17 mg
Magnesium112 mg
Phosphorus1006 mg
Zinc4.1 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)17 mg
Folate448 mcg
Choline337 mg
Caffeine0 mg
Water316 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 48. The excerpt below is the record exactly as published.
Muffins One-half cup sugar, 1 egg, % cup milk, 1 teaspoon Rumford baking powder, IV2 cups flour. Bake in quick oven. — Mrs. W. R. Pugh. Muffins Two cups flour, 1 tblspn. sugar, 1 cup milk, 3 tspns. Rumford baking powder, V2 tspn. salt, 2 eggs, 1 tblspn. shortening
Cook this with the app: pantry check, scaling, and the assistant.