Muffins III
From Cooks in clover, 1889
Recipe attributed to Mrs. H. J. Jaqmth.
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
684Calories
16 gProtein
125 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories684 kcal
Protein16 g
Carbohydrates125 g
Fiber0 g
Sugars124 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium1127 mg
Potassium735 mg
Calcium1122 mg
Iron1 mg
Magnesium61 mg
Phosphorus687 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water430 g
As published
This recipe was extracted from Cooks in clover (1889), page 29. The excerpt below is the record exactly as published.
uffins, III. — Two cups of milk, half a cup ofj sugar, two teaspoons of baking powder, salt. Add ! flour to make batter about the consistency of cake. Must be baked in a quick oven. Mrs. H. J. Jaqmth. Golden Muffins. — Two teacups of sweet milk, two eggs beaten very light, half a teaspoon of salt, one tablespoon of butter, one teaspoon of sugar, three teacups of flour, two teaspoons of Royal baking pow- der. Miss Kate Kennell. Graham Muffins.— Two eggs, one pint of milk, one cup of Graham flour, one cup of wheat flour, one teaspoon of salt. Bake in cups. Mrs. R. Inglis. Corn Muffins, I. — One and a half small cups of COOKS IN CLOVER. flour, half a small cup of Indian meal, filled with 1 flour ; one teaspoon of salt, one tablespoon of I sugar, nearly a pint of milk added to make a batter little thicker than batter cakes. Add two beaten eggs, and two full teaspoons of Royal baking pow- der. Bake in a hot oven. Mrs. S. IV. Waterhouse. Corn Muffins, II. — Two cups of Indian meal, one cup of wheat flour, half a cup of butter, two eggs, one teaspoon of salt, half a cup of sugar
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