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Muffins, Graham
From Harper's cook book encyclopædia, 1902
Serves 6
Baking time is about ten minutes.
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
98Calories
5 gProtein
4 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories98 kcal
Protein4.7 g
Carbohydrates4.2 g
Fiber0 g
Sugars0.8 g
Total Fat6.9 g
Saturated Fat3.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol134 mg
Sodium48 mg
Potassium53 mg
Calcium21 mg
Iron0.8 mg
Magnesium5.2 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A84 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate22 mcg
Choline99 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 6 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, Graham. — Stir together in a deep bowl four eggs, and turn upon them a quart of lukewarm milk, two table-spoonfuls of melted butter, and a teaspoonful of sugar. PANCAKES AND Auntie’s Griddle Cakes. — One quart of sweet milk, four eggs, butter the size of an egg, three table-spoon- fuls of yeast, a teaspoonful of salt, and flour enough to form a thin batter. Warm the milk and butter together Whip in gradually three cups of Graham flour
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