Muffins II
From Cooks in clover, 1889
Recipe attributed to Mrs. Geo. E. Moyer.
Presented as published in 1889. 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
587Calories
16 gProtein
50 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories587 kcal
Protein16 g
Carbohydrates50 g
Fiber0 g
Sugars49 g
Total Fat38 g
Saturated Fat23 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol116 mg
Sodium1129 mg
Potassium740 mg
Calcium1128 mg
Iron1 mg
Magnesium61 mg
Phosphorus693 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A340 mcg
Vitamin E0.9 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0.8 mcg
Choline92 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from Cooks in clover (1889), page 29. The excerpt below is the record exactly as published.
Muffins, I. — Two eggs, [one cup of sweet milk, but- ter the size of an egg, two teaspoons of cream-tar- tar, one teaspoon of soda, a small pinch of salt. Mix as stiff as cake. Beat the eggs well ; next add the butter after it has been chopped fine, then the milk, next the flour with the cream-tartar; lastly the soda dissolved in a little milk. Mrs. T. M. Moore. Muffins, II. — One pint of milk; two beaten eggs; two tablespoons of melted butter ; two tablespoons of sugar; two teaspoons of baking powder; flour to make a batter that will drop from the spoon
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Cook this with the app: pantry check, scaling, and the assistant.