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Muffins

Name: Muffins
Yield: 1 servings
Ingredients: One cupful milk; one-half teaspoonful of butter; one-half teaspoonful of lard; three teaspoonfuls baking powder; flour to make batter like cake

From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901

Serves 1

Presented as published in 1901. 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

169Calories

8 gProtein

13 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories169 kcal

Protein8 g

Carbohydrates13 g

Fiber0 g

Sugars12 g

Total Fat12 g

Saturated Fat5.4 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol37 mg

Sodium563 mg

Potassium367 mg

Calcium561 mg

Iron0.5 mg

Magnesium30 mg

Phosphorus344 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.4 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline45 mg

Caffeine0 mg

Water215 g

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 48. The excerpt below is the record exactly as published.

Muffins. — Mix together thor- oughly one and one-quarter cupfuls Gra- ham flour, one cupful white flour, scant tea- spoonful soda, and a teaspoonful salt. Add THE MODEL COOK BOOK -39 one-third cupful of molasses and one cupful sour milk. Bake in greased gem pans. Muffins. — One cupful milk, one-half tea- spoonful each of butter and lard melted, a little salt, three teaspoonfuls baking powder, flour to make batter like cake

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