Americanegg-freesoy-freefish-freeshellfish-free
Nut and Fruit Muffins
From The new Annie Dennis cook book, 1905
Serves 6
Presented as published in 1905. 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
288Calories
5 gProtein
45 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein5.1 g
Carbohydrates45 g
Fiber0.4 g
Sugars19 g
Total Fat10 g
Saturated Fat2.6 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol6.7 mg
Sodium443 mg
Potassium127 mg
Calcium183 mg
Iron2.3 mg
Magnesium23 mg
Phosphorus128 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate50 mcg
Choline6.3 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 48. The excerpt below is the record exactly as published.
Nut and Fruit Muffins 1/^ cupful flour 1-3 cupful walnuts 3 kvel teaspoonfuls baking 6 dates powder 1 ^gg % teaspoonful salt % cupful milk ^ cupful brown sugar 2 tablespoonfuls lard 1 cupful graham flour
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