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Muffins

Name: Muffins
Yield: 10 servings
Ingredients: 4 eggs; 1 quart sweet milk; 1 quart flour; 1 tablespoon melted butter; A little salt

From The Blue grass cook book, 1904

Serves 10

Presented as published in 1904. 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

222Calories

8 gProtein

39 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories222 kcal

Protein8 g

Carbohydrates39 g

Fiber0 g

Sugars0.1 g

Total Fat3.7 g

Saturated Fat1.3 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol77 mg

Sodium30 mg

Potassium96 mg

Calcium21 mg

Iron3.2 mg

Magnesium16 mg

Phosphorus94 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A41 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.4 mg

Folate90 mcg

Choline59 mg

Caffeine0 mg

Water20 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 11. The excerpt below is the record exactly as published.

MUFFINS Mrs. Richard H. Htmson 4 eggs, 1 quart sweet milk, 1 quart flour, 1 tablespoon melted butter, A little salt

Cook this with the app: pantry check, scaling, and the assistant.