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Muffins
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 12
Presented as published in 1882. 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
283Calories
7 gProtein
38 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories283 kcal
Protein6.7 g
Carbohydrates38 g
Fiber0.2 g
Sugars2.1 g
Total Fat11 g
Saturated Fat4.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol18 mg
Sodium165 mg
Potassium128 mg
Calcium131 mg
Iron2.7 mg
Magnesium18 mg
Phosphorus119 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate76 mcg
Choline19 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 98. The excerpt below is the record exactly as published.
MUFFINS. One quart flour, 3 tea-spoonfuls baking powder, or 2 heaping tea-spoonfuls of cream of tartar and 288 DOMESTIC GUIDE. I rounding tea-spoonful of soda, both stirred in the flour, J^ cup of butter or lard, or half and half; put on the stove to melt, without getting hot Beat 2 eggs in a bowl, add a little less than a pint of milk ; stir into the flour a little salt
Cook this with the app: pantry check, scaling, and the assistant.