Muffins - Home Recipe
From Domestic science (Clark, Cornell home economics), 1911
During the first half of baking, muffins should rise, and in the second half should brown and cook thoroughly.
Presented as published in 1911. 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
1405Calories
42 gProtein
218 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories1405 kcal
Protein42 g
Carbohydrates218 g
Fiber0 g
Sugars20 g
Total Fat42 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium2746 mg
Potassium779 mg
Calcium1159 mg
Iron16 mg
Magnesium106 mg
Phosphorus907 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)17 mg
Folate425 mcg
Choline190 mg
Caffeine0 mg
Water278 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 32. The excerpt below is the record exactly as published.
Muffins — Home Recipe. 2 c. flour, ^ tsp. salt, 3 tsp. baking powder, 2 t|?sp. sugar, 2 tbsp. shortening (melted), 1 egg, 1 c. milk. School Recipe. 2 level tbsp. flour, ^ tsp. sugar,
Cook this with the app: pantry check, scaling, and the assistant.