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Muffins
From Consult me, 1902
Serves 20
Adding eggs and milk improves the recipe.
Presented as published in 1902. 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
1186Calories
38 gProtein
249 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1186 kcal
Protein38 g
Carbohydrates249 g
Fiber2 g
Sugars0 g
Total Fat5.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium566 mg
Potassium505 mg
Calcium69 mg
Iron18 mg
Magnesium91 mg
Phosphorus390 mg
Zinc2.9 mg
Copper0.5 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)1.7 mg
Niacin (B3)24 mg
Folate682 mcg
Choline2.4 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 332. The excerpt below is the record exactly as published.
MUFFINS.— Take 14 lbs. of flcur, a ozs. of salt, 4 quarts of water, and % a pint of yeast
Cook this with the app: pantry check, scaling, and the assistant.