Muffins
From Snowdrift secrets, 1913
This recipe will answer for whole wheat, corn and rye muffins, using the same proportions, simply changing the flour.
Presented as published in 1913. 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
987Calories
41 gProtein
162 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories987 kcal
Protein41 g
Carbohydrates162 g
Fiber0 g
Sugars12 g
Total Fat20 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium3286 mg
Potassium763 mg
Calcium1436 mg
Iron14 mg
Magnesium96 mg
Phosphorus1036 mg
Zinc3.7 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.6 mg
Niacin (B3)13 mg
Folate348 mcg
Choline337 mg
Caffeine0 mg
Water310 g
As published
This recipe was extracted from Snowdrift secrets (1913) by Sarah Tyson Heston Rorer, page 13. The excerpt below is the record exactly as published.
MUFFINS 1 Pint Milk Scald the milk, add the Snowdrift and 2 Tablespoonfuls Snowdrift salt and when lukewarm add the yeast, Pints Flour 1 Yeast Cake 1 Teaspoonful Salt moistened, and the flour. Beat thor- oughly, cover and stand in a warm place three and a half hours. Put spoonfuls of this mixture into greased muffin rings on a greased griddle. When baked slightly on one side, turn with a cake turner, ring and all, and bake carefully on the other side. TOASTED MUFFINS English Muffins are best toasted. Pull them apart ; do not cut them. Toast the pulled side down over a clear fire. Butter and serve. MUFFINS ^ Cupfuls Flour 1 Tablespoonful Snowdrift 4 Teaspoonfuls Baking Powder 1 Cupful Milk 2 Eggs Yz Teaspoonful Salt
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Cook this with the app: pantry check, scaling, and the assistant.