vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Muffins (Recipe 4)
From The encyclopaedia of practical cookery, 1892
Serves 12
Ensure mixture is well combined.
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
269Calories
10 gProtein
50 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories269 kcal
Protein9.8 g
Carbohydrates50 g
Fiber1 g
Sugars0 g
Total Fat7.3 g
Saturated Fat0.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Cholesterol103 mg
Sodium7.8 mg
Potassium132 mg
Calcium25 mg
Iron3.8 mg
Magnesium19 mg
Phosphorus126 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.8 mg
Folate204 mcg
Choline71 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 551. The excerpt below is the record exactly as published.
the yolks of six eggs and the whites of four and a half into a basin, beat them well, and add as much flour as will absorb them. Then add milk and flour alternately until three pints of flour are used. Beat in 5 table spoonfuls of yeast and 2oz. of warmed butter
Cook this with the app: pantry check, scaling, and the assistant.