Muffins
From Home dissertations, 1891
Good baked in loaves as well as in muffin rings or patty pans.
Presented as published in 1891. 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
2254Calories
75 gProtein
431 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories2254 kcal
Protein75 g
Carbohydrates431 g
Fiber0 g
Sugars42 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol73 mg
Sodium3515 mg
Potassium1598 mg
Calcium1368 mg
Iron29 mg
Magnesium209 mg
Phosphorus1351 mg
Zinc6.2 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D5.8 mcg
Vitamin C0 mg
Vitamin A195 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B123.3 mcg
Thiamin (B1)5.1 mg
Riboflavin (B2)3.1 mg
Niacin (B3)34 mg
Folate803 mcg
Choline108 mg
Caffeine0 mg
Water586 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 129. The excerpt below is the record exactly as published.
muffins and griddle-cakes made of it are especially good. It is brown, but as fine as the white flour. Ask for flour of the whole wheat. R. MUFFINS. One quart of flour, one and one-fourth pints of milk, one tablespoon of sugar, one tea- spoon salt, two teaspoons of baking powder; bake in hot oven about thirty minutes. They are good with part water and part milk if the supply of milk should fall short. Double or treble the quantity at pleasure. Also good baked in loaves as well as in muffin rings or patty pans. Bread — like white bread only mixed softer. R. SALLY LUNNS. One quart flour, one teaspoon salt
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