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Muffins with Cream
From The encyclopaedia of practical cookery, 1892
Serves 6
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
468Calories
10 gProtein
36 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories468 kcal
Protein10 g
Carbohydrates36 g
Fiber0 g
Sugars0.1 g
Total Fat35 g
Saturated Fat17 g
Monounsaturated Fat7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol215 mg
Sodium65 mg
Potassium179 mg
Calcium75 mg
Iron2.9 mg
Magnesium20 mg
Phosphorus157 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate83 mcg
Choline98 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 553. The excerpt below is the record exactly as published.
four eggs separately, mix them together, and stir them into 1 pint of cream and loz. of warmed butter. Stir in gradually 1 pint of flour
Cook this with the app: pantry check, scaling, and the assistant.