Muffins

Name: Muffins
Ingredients: two cups of sifted flour; two teaspoons of baking powder; one-half teaspoon of salt; one-half tablespoon of sugar; one tablespoon of melted shortening; one beaten egg; one cup of milk

From Principles of cookery, 1910

For blueberry muffins, use less milk and add blueberries.

Presented as published in 1910. 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

1352Calories

40 gProtein

238 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories1352 kcal

Protein40 g

Carbohydrates238 g

Fiber1.2 g

Sugars19 g

Total Fat28 g

Saturated Fat8.6 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat4.5 g

Omega-30.3 g

Cholesterol55 mg

Sodium2395 mg

Potassium766 mg

Calcium916 mg

Iron17 mg

Magnesium108 mg

Phosphorus764 mg

Zinc3.2 mg

Copper0.5 mg

Manganese2.2 mg

Vitamin D2.5 mcg

Vitamin C0 mg

Vitamin A109 mcg

Vitamin E1 mg

Vitamin K7.4 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)1.7 mg

Niacin (B3)20 mg

Folate454 mcg

Choline86 mg

Caffeine0 mg

Water257 g

As published

This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 87. The excerpt below is the record exactly as published.

Muffins.* Sift together two cups of sifted flour, two teaspoons of, baking powder, one-half teaspoon of salt, and one-half tablespoon of sugar, add one tablespoon of melted shorten- ing, one beaten egg and one cup of milk

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