vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Muffins
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
Presented as published in 1898. 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
656Calories
22 gProtein
127 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories656 kcal
Protein22 g
Carbohydrates127 g
Fiber0 g
Sugars7.8 g
Total Fat7.4 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol19 mg
Sodium7533 mg
Potassium453 mg
Calcium788 mg
Iron9.6 mg
Magnesium62 mg
Phosphorus534 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate242 mcg
Choline29 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 369. The excerpt below is the record exactly as published.
Muffins. — Sift together a pound of fine flour, an ounce of Yeatman’s powder, and two saltspoonfuls of salt. Stir in by degrees enough milk to form a smooth but rather stiff batter. Butter four Muffin rings, lay them on a buttered baking sheet MUFFINS 533 well heated, half fill them with the batter, and set them to rise. When the batter has x'isen level with the top of the rings turn them gently and bake till a good straw colour. Take out the tin, turn out the Muffins, open them, toast slightly on the inside, butter them, fold the two pieces together again, and serve at once. About a pint of milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.