Muffins
From The Memorial Hall cook book, 1919
Recipe by Mrs. John Michener.
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
1382Calories
42 gProtein
220 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories1382 kcal
Protein42 g
Carbohydrates220 g
Fiber0 g
Sugars24 g
Total Fat38 g
Saturated Fat20 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol273 mg
Sodium2279 mg
Potassium784 mg
Calcium904 mg
Iron16 mg
Magnesium105 mg
Phosphorus817 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A342 mcg
Vitamin E1.3 mg
Vitamin K2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)17 mg
Folate426 mcg
Choline195 mg
Caffeine0 mg
Water282 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. Sift to- gether flour, baking powder, sugar and salt; add milk, well beaten eggs and melted shortening; mix well. Grease muffin tins and put 2 tblspns. butter into each. Bake in hot oven 20 to 25 minutes. — Mrs. A. W. Geiger. 101 We pay interest on deposits Jenkintown Bank and Trust Company Muffins One tablespoon sugar; two tablespoons melted butter; one egg; one cup milk; half teaspoon salt; two teaspoons Rumford baking powder
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