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Muffins
From How we cook in Tennessee .., 1906
Serves 6
Presented as published in 1906. 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
189Calories
7 gProtein
34 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories189 kcal
Protein7 g
Carbohydrates34 g
Fiber0 g
Sugars0.7 g
Total Fat3.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.6 mg
Sodium274 mg
Potassium57 mg
Calcium52 mg
Iron2.4 mg
Magnesium11 mg
Phosphorus62 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline0 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 73. The excerpt below is the record exactly as published.
Muffins. — Take one pint Dainty flour, yolk one egg, whites of two eggs beaten separately, one teaspoon sugar, half teaspoon salt, half tablespoon butter, heaping teaspoon baking powder, one pint sweet milk
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