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Muffins
From The Cook County cook book, 1912
Serves 8
Recipe by Mrs. Frank R. Webber.
Presented as published in 1912. 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
351Calories
8 gProtein
39 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories351 kcal
Protein8.2 g
Carbohydrates39 g
Fiber0 g
Sugars27 g
Total Fat18 g
Saturated Fat5.2 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol166 mg
Sodium483 mg
Potassium128 mg
Calcium131 mg
Iron1.8 mg
Magnesium13 mg
Phosphorus159 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate46 mcg
Choline134 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 62. The excerpt below is the record exactly as published.
2 teaspoons of baking powder. Add 1 well-beaten egg; 2 tablespoons each of molasses and sugar, and enough cold water to make a thick batter. Fry in hot lard 1 heaping tablespoon at a time and cook until well browned. — Mrs. C. J. Jeffries* Winnetka, 111. MUFFINS MUFFINS. — Cream together 1 cup sugar and Yi cup good shortening, add 7 beaten eggs, a large cup of milk, 1 teaspoon of salt and flour enough to inake a little stiffer than cake batter
Cook this with the app: pantry check, scaling, and the assistant.