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Muffins, Betty’s
From Harper's cook book encyclopædia, 1902
Serves 2
Serve promptly.
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
739Calories
24 gProtein
137 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories739 kcal
Protein24 g
Carbohydrates137 g
Fiber1.2 g
Sugars16 g
Total Fat11 g
Saturated Fat4.2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol47 mg
Sodium732 mg
Potassium503 mg
Calcium556 mg
Iron9.1 mg
Magnesium66 mg
Phosphorus470 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A90 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate253 mcg
Choline75 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 43. The excerpt below is the record exactly as published.
Muffins, Betty’s. — Into two cups of flour sift two heaping teaspoonfuls of baking-powder, add a pinch of salt, one table-spoonful of sugar, one cup and a half of milk, two well- beaten egg
Cook this with the app: pantry check, scaling, and the assistant.