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OATMEAL MUFFINS
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
610Calories
18 gProtein
94 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories610 kcal
Protein18 g
Carbohydrates94 g
Fiber2 g
Sugars17 g
Total Fat19 g
Saturated Fat9.6 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol133 mg
Sodium2185 mg
Potassium365 mg
Calcium678 mg
Iron6.9 mg
Magnesium69 mg
Phosphorus514 mg
Zinc2.5 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A161 mcg
Vitamin E0.7 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.7 mg
Folate145 mcg
Choline101 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 39. The excerpt below is the record exactly as published.
OATMEAL MUFFINS 1 teaspoon salt ¥% cup milk 1 egg, well beaten 2 tablespoons melted butter 1 cup cooked oatmeal 1% cups flour 2 tablespoons sugar 4 teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.