Nut and Fruit Muffins

Name: Nut and Fruit Muffins
Ingredients: yi cupful (2 ounces) bread flour; 3 level teaspoonfuls Ryzon; yi level teaspoonful salt; yi cupful (lyi ounces) brown sugar; I level cupful (5 ounces) graham flour; yi cupful (lyi ounces) walnuts; 6 dates; 1 egg; ^ cupful {lyi gills) milk; 2 tablespoonfuls (i oz.) shortening

From Ryzon baking book, 1916

Sufficient for twelve muffins.

Presented as published in 1916. 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

2334Calories

46 gProtein

371 gCarbs

81 gFat

Full nutrition (34 nutrients)

Calories2334 kcal

Protein46 g

Carbohydrates371 g

Fiber15 g

Sugars204 g

Total Fat81 g

Saturated Fat7.6 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat31 g

Omega-30 g

Cholesterol201 mg

Sodium739 mg

Potassium1854 mg

Calcium416 mg

Iron15 mg

Magnesium236 mg

Phosphorus753 mg

Zinc4.9 mg

Copper1.4 mg

Manganese3.7 mg

Vitamin D2.2 mcg

Vitamin C0.6 mg

Vitamin A119 mcg

Vitamin E0.7 mg

Vitamin K5.1 mcg

Vitamin B61 mg

Vitamin B121.1 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1.3 mg

Niacin (B3)15 mg

Folate343 mcg

Choline180 mg

Caffeine0 mg

Water197 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 13. The excerpt below is the record exactly as published.

NUT AND FRUIT MUFFINS BY MISS ALICE BRADLEY, PRINCIPAL, MISS farmer's SCHOOL OF COOKERY, BOSTON, MASS. yi cupful (2 ounces) bread flour. 3 level teaspoonfuls Ryzon. yi level teaspoonful salt. yi cupful (lyi ounces) brown sugar. I level cupful (5 ounces) graham flour. yi cupful {lyi ounces) walnuts. 6 dates. 1 egg. ^ cupful {lyi gills) milk. 2 tablespoonfuls (i oz.) shortening

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