Muffins (Standard Recipe for)

Name: Muffins (Standard Recipe for)
Ingredients: Two cups of flour; one-half teaspoonful of salt; four teaspoonfuls of baking powder; two to four tablespoonfuls of butter or other shortening; one cup of liquid, which may be three-quarters of a cup of milk or water; one egg

From Principles of food preparation, 1914

The quantity given will make eight large muffins.

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

1237Calories

34 gProtein

199 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories1237 kcal

Protein34 g

Carbohydrates199 g

Fiber0 g

Sugars0.2 g

Total Fat35 g

Saturated Fat7.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat12 g

Omega-30 g

Cholesterol186 mg

Sodium3123 mg

Potassium414 mg

Calcium1120 mg

Iron17 mg

Magnesium78 mg

Phosphorus758 mg

Zinc2.5 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E2.2 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)17 mg

Folate425 mcg

Choline147 mg

Caffeine0 mg

Water64 g

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 64. The excerpt below is the record exactly as published.

Muffins (Standard Recipe for) Ingredients. Two cups of flour, one-half teaspoonful of salt, four teaspoonfuls of baking powder, two to four tablespoonfuls of butter or other shortening, one cup of liquid, which may be three-quarters of a cup of milk or water, and one egg

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