Muffins (Plain Egg)

Name: Muffins (Plain Egg)
Ingredients: 2 c. flour; ^2 tsp. salt; 3 tsp. baking powder; 1 egg; 4 tbsp. sugar; 4 tbsp. melted butter; % c. milk

From Domestic science, principles and application, 1914

Presented as published in 1914. 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

1649Calories

38 gProtein

254 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories1649 kcal

Protein38 g

Carbohydrates254 g

Fiber0 g

Sugars56 g

Total Fat56 g

Saturated Fat31 g

Monounsaturated Fat15 g

Polyunsaturated Fat2.7 g

Omega-30.2 g

Cholesterol316 mg

Sodium2706 mg

Potassium610 mg

Calcium1022 mg

Iron16 mg

Magnesium92 mg

Phosphorus797 mg

Zinc3 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A487 mcg

Vitamin E1.8 mg

Vitamin K3.9 mcg

Vitamin B60.3 mg

Vitamin B121.2 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)17 mg

Folate426 mcg

Choline179 mg

Caffeine0 mg

Water179 g

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 54. The excerpt below is the record exactly as published.

Muffins (plain egg) 2 c. flour ^2 tsp. salt 3 tsp. baking powder 1 egg 4 tbsp. sugar 4 tbsp. melted butter % c. milk

Cook this with the app: pantry check, scaling, and the assistant.