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Muffins, Potato
From Harper's cook book encyclopædia, 1902
Serves 12
Baking time is about twenty minutes.
Presented as published in 1902. 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
351Calories
13 gProtein
62 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories351 kcal
Protein13 g
Carbohydrates62 g
Fiber5 g
Sugars0 g
Total Fat6.6 g
Saturated Fat3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol14 mg
Sodium133 mg
Potassium407 mg
Calcium38 mg
Iron6.8 mg
Magnesium38 mg
Phosphorus174 mg
Zinc1.7 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.8 mg
Folate396 mcg
Choline4 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 44. The excerpt below is the record exactly as published.
Muffins, Potato. — Scoop the in- side from four large, freshly baked potatoes. Beat this flour until it is quite smooth, and add to it a pinch of salt, 2 ozs. of clarified butter, and as much warm water as will make a thin batter. Beat three eggs, and add them to the mixture, together with three pints of best flour. Dis- solve a teaspoonful of soda in a pint of lukewarm water, knead this with a cupful of fresh yeast
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