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Muffins in Trench Style
From The encyclopaedia of practical cookery, 1892
Serves 3
Serve hot with butter inside.
Presented as published in 1892. 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
783Calories
33 gProtein
137 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories783 kcal
Protein33 g
Carbohydrates137 g
Fiber2.2 g
Sugars4.2 g
Total Fat20 g
Saturated Fat3.7 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol280 mg
Sodium134 mg
Potassium523 mg
Calcium173 mg
Iron11 mg
Magnesium67 mg
Phosphorus449 mg
Zinc3.1 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A133 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)15 mg
Folate494 mcg
Choline213 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 553. The excerpt below is the record exactly as published.
Muffins in Trench Style. — Dissolve a medium-sized cake of yeast in warm water ; put loz. of butter into a saucepan with \ pint of milk and warm them ; beat four eggs till frothy, then stir them in with the milk. Mix the yeast with the eggs and milk, and stir in gradually lqt. of flour
Cook this with the app: pantry check, scaling, and the assistant.