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Muffins from the Beginning
From Cooking for profit, 1886
Serves 6
Cost of material — Flour and yeast 3, eggs, sugar and salt 4; 7 cents for 12 muffins.
Presented as published in 1886. 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
476Calories
26 gProtein
66 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories476 kcal
Protein26 g
Carbohydrates66 g
Fiber11 g
Sugars0.8 g
Total Fat15 g
Saturated Fat6.8 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol117 mg
Sodium447 mg
Potassium499 mg
Calcium41 mg
Iron4.8 mg
Magnesium41 mg
Phosphorus371 mg
Zinc3.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A117 mcg
Vitamin E0.5 mg
Vitamin K1 mcg
Vitamin B60.7 mg
Vitamin B120.3 mcg
Thiamin (B1)4.9 mg
Riboflavin (B2)2 mg
Niacin (B3)20 mg
Folate1035 mcg
Choline88 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 40. The excerpt below is the record exactly as published.
4 tablespoons meltei butter — 2 ounces. Same of milk or cream. 1 teaspoon sugar. 3 yolks of eggs — or 1 yolk and 1 e^^. Pinch of salt. •^ cup of flour. Take the piece of dough from your light bread or rolls that was set to rise over night. Two hours before breakfast work the butter, sugar and milk in and set in a warm place a few minutes. Then beat in eggs and flour and keep beating against the side, of the pan until the bat- ter is very elastic and smooth. Let rise in a warm place about an hour. The muffin rings should be two inches across and one inch deep. Grease them, set in a greased pan, half fill with the batter, which should be thin enough to settle down smooth, but thick enough not to run under the rings; let rise half an hour, bake ten minutes in a hot oven. 103— Muffins from the Beginning. When there is no dough set for other purposes the muffins can be made from the beginning with: 3 level cups flour. 1 cup warm water and yeast mixed. 5 tablespoons m«ilted butter. I teaspoon sugar. Same of salt. 3 yolks or 1 yolk and 1 egg
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