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Muffins, English
From Harper's cook book encyclopædia, 1902
Serves 3
Takes about twenty-five minutes to bake.
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
711Calories
22 gProtein
135 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein22 g
Carbohydrates135 g
Fiber2.2 g
Sugars2.1 g
Total Fat10 g
Saturated Fat4.6 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium397 mg
Potassium309 mg
Calcium37 mg
Iron9.6 mg
Magnesium49 mg
Phosphorus236 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A61 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)15 mg
Folate463 mcg
Choline4.4 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 3 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, English. — Stir into three cups of warm (not hot) milk a half- teaspoonful of salt, one and a half teaspoonfuls of granulated sugar, and two table-spoonfuls of melted butter. In this warm mixture dis- solve half a yeast cake. Last of all, stir in a quart of flour
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