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Muffins No. I

Name: Muffins No. I
Yield: 1 servings
Ingredients: One cup milk; three teaspoons baking powder; two tablespoons cream; one egg; flour enough to make a stiff batter

From The new home cook book, 1896

Serves 1

Presented as published in 1896. 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

417Calories

18 gProtein

36 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories417 kcal

Protein18 g

Carbohydrates36 g

Fiber0 g

Sugars12 g

Total Fat23 g

Saturated Fat12 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol245 mg

Sodium1581 mg

Potassium500 mg

Calcium1133 mg

Iron3.7 mg

Magnesium47 mg

Phosphorus680 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.9 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2 mg

Folate64 mcg

Choline190 mg

Caffeine0 mg

Water273 g

As published

This recipe was extracted from The new home cook book (1896), page 124. The excerpt below is the record exactly as published.

one egg; stir thick with flour and bake in gem irons. MUFFINS. Mrs. P. B. Ayer. No. I. — One cup milk, three teaspoons baking powder, two tablespoons cream, one egg, flour enough to make a stiff" batter ; bake in rings. No. 2. — Melt one-half teacup of butter in a pint and a half of milk, one gill of yeast, four eggs well beaten, and flour enough to make a stiff batter

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