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Muffins
From Royal Victoria cook book, 1900
Serves 1
Recipe by ANNIE F. DYMENT.
Presented as published in 1900. 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
714Calories
28 gProtein
111 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories714 kcal
Protein28 g
Carbohydrates111 g
Fiber0 g
Sugars12 g
Total Fat18 g
Saturated Fat8.4 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol225 mg
Sodium1107 mg
Potassium608 mg
Calcium874 mg
Iron8.9 mg
Magnesium71 mg
Phosphorus676 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A189 mcg
Vitamin E0.8 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.7 mg
Folate224 mcg
Choline191 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 44. The excerpt below is the record exactly as published.
MUFFINS.—One cup sweet milk, 1 ege, 1 tablespoon sugar, 2 cups flour, 1 teaspoon cream tartar, $ teaspoon soda, butter size of an ege. Bake in quick oven in muffin tins. Mrs. Justin EDWARDS, MUFFINS.—One pound flour, 2 tablespoons sugar, 6 teaspoons baking powder, 2 eggs, $ cup butter, 2 cups sweet milk. Mix flour, sugar and baking powder, flake in butter, beat eggs and add milk. This will make 1 dozen muffins. Bake 20 minutes in a quick oven. Miss D. BREAD, BISCUITS AND ROLLS. 147 GRAHAM FLOUR MUFFINS.—-One tablespoon but- ter, $ cup brown sugar, 2 eggs, 2 cups sour milk or butter- milk, small teaspoon soda, a little grated nutmeg, salt, flour enough to thicken. H. CARLEY. MUFFINS.—One egg beaten, 1 cup milk, 1 cup flour, 2 teaspoons baking powder. 1 good teaspoon melted butter, anda little salt
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