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Oatmeal Muffins
From The white ribbon cook book, 1894
Serves 3
Presented as published in 1894. 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
702Calories
25 gProtein
115 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories702 kcal
Protein25 g
Carbohydrates115 g
Fiber1.3 g
Sugars8.1 g
Total Fat16 g
Saturated Fat6.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol148 mg
Sodium1206 mg
Potassium515 mg
Calcium424 mg
Iron8.7 mg
Magnesium79 mg
Phosphorus490 mg
Zinc2.8 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E0.5 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.8 mg
Folate221 mcg
Choline135 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 72. The excerpt below is the record exactly as published.
Oatmeal Muffins — One cup oatmeal, 1^ pints flour, 1 teaspoonful salt, 2 teaspoonfuls baking-powder, 1 pint milk, 1 tablespoonful lard, 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.