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Muffins, Bran

Name: Muffins, Bran
Yield: 2 servings
Ingredients: Two teacupfuls of unbolted flour; one of white wheat flour; one pint of rich milk; two eggs; a little salt

From Harper's cook book encyclopædia, 1902

Serves 2

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

761Calories

26 gProtein

146 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories761 kcal

Protein26 g

Carbohydrates146 g

Fiber0 g

Sugars0.5 g

Total Fat7.5 g

Saturated Fat1.8 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol186 mg

Sodium75 mg

Potassium322 mg

Calcium64 mg

Iron11 mg

Magnesium52 mg

Phosphorus288 mg

Zinc2.1 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.1 mg

Niacin (B3)12 mg

Folate331 mcg

Choline154 mg

Caffeine0 mg

Water58 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, Bran. — Two teacupfuls of unbolted flour and one of white wheat flour, one pint of rich milk, two eggs, and a little salt

Cook this with the app: pantry check, scaling, and the assistant.