vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
New English Muffins
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
154Calories
5 gProtein
33 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories154 kcal
Protein4.6 g
Carbohydrates33 g
Fiber0 g
Sugars0 g
Total Fat2.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol5.2 mg
Sodium158 mg
Potassium58 mg
Calcium95 mg
Iron2.5 mg
Magnesium12 mg
Phosphorus78 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline0 mg
Caffeine0 mg
Water4.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 64. The excerpt below is the record exactly as published.
New English MufiOns. Sift 2 coffee cups of flour with 2 teaspoons of baking powder and a little salt ; mix in 1 tablespoon of butter. Make a soft dough by adding sweet milk.
Cook this with the app: pantry check, scaling, and the assistant.