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Muffins
From The Times cook book, no. 2, 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
667Calories
21 gProtein
117 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories667 kcal
Protein21 g
Carbohydrates117 g
Fiber0 g
Sugars19 g
Total Fat14 g
Saturated Fat6.4 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol122 mg
Sodium555 mg
Potassium391 mg
Calcium450 mg
Iron8 mg
Magnesium52 mg
Phosphorus407 mg
Zinc1.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A125 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate213 mcg
Choline96 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 69. The excerpt below is the record exactly as published.
MUFFINS. Mrs. T. S. Home, 43* Towne avenue — Beat one egg, two tablespoons sugar, one tablespoon melted butter, cup milk, two cups sifted flour, two teaspoons baking powder
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