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Muffins made with Graham-Flour
From The encyclopaedia of practical cookery, 1892
Serves 6
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
585Calories
16 gProtein
120 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories585 kcal
Protein16 g
Carbohydrates120 g
Fiber3.8 g
Sugars1.5 g
Total Fat6.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol16 mg
Sodium1657 mg
Potassium255 mg
Calcium55 mg
Iron7.9 mg
Magnesium41 mg
Phosphorus184 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A9.3 mcg
Vitamin E0.6 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.4 mg
Folate266 mcg
Choline25 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 554. The excerpt below is the record exactly as published.
Muffins made with Graham-Flour. — Mix 41b. of Graham- flour with half its quantity of white flour, and stir in 3 teacupfuls of milk mixed with a little yeast while luke- warm, and then add 2 table-spoonfuls of warmed butter, one beaten egg, and 1 saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.