Muffins (Plain Egg)
From The Central cook book, 1924
Presented as published in 1924. 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
1686Calories
40 gProtein
256 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories1686 kcal
Protein40 g
Carbohydrates256 g
Fiber0 g
Sugars59 g
Total Fat58 g
Saturated Fat32 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol324 mg
Sodium2146 mg
Potassium701 mg
Calcium1097 mg
Iron16 mg
Magnesium100 mg
Phosphorus859 mg
Zinc3.3 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A507 mcg
Vitamin E1.9 mg
Vitamin K3.9 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.6 mg
Niacin (B3)17 mg
Folate426 mcg
Choline190 mg
Caffeine0 mg
Water233 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 39. The excerpt below is the record exactly as published.
Muffins (Plain Egg) 2 cups flour. V4 teaspoon salt. 3 teaspoons baking powder. 1 egg. 4 tablespoons sugar. 4 tablespoons melted butter. 34 cup milk
Cook this with the app: pantry check, scaling, and the assistant.