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Muffins (Galettes) a la New England
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
583Calories
18 gProtein
116 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein18 g
Carbohydrates116 g
Fiber0 g
Sugars18 g
Total Fat17 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol46 mg
Sodium5250 mg
Potassium357 mg
Calcium505 mg
Iron7.6 mg
Magnesium50 mg
Phosphorus701 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline22 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 613. The excerpt below is the record exactly as published.
ffins ( Galettes ) a la New England Two tablespoons butter, two tablespoons sugar, two eggs, one cup milk, two cups flour, two teaspoons Royal baking powder, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.