Oatmeal Muffins

Name: Oatmeal Muffins
Ingredients: 1 cup oatmeal; 134 pints flour; 1 teaspoon salt; 2 teaspoons Royal Baking Powder; 1 tablespoon lard; 2 eggs; 1 pint milk

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

2105Calories

75 gProtein

344 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories2105 kcal

Protein75 g

Carbohydrates344 g

Fiber4 g

Sugars24 g

Total Fat48 g

Saturated Fat18 g

Monounsaturated Fat14 g

Polyunsaturated Fat5.3 g

Omega-30.1 g

Cholesterol443 mg

Sodium3377 mg

Potassium1545 mg

Calcium1402 mg

Iron26 mg

Magnesium237 mg

Phosphorus2157 mg

Zinc8.4 mg

Copper0.8 mg

Manganese4.2 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.6 mg

Vitamin K1 mcg

Vitamin B60.7 mg

Vitamin B123.5 mcg

Thiamin (B1)4 mg

Riboflavin (B2)2.8 mg

Niacin (B3)26 mg

Folate663 mcg

Choline405 mg

Caffeine0 mg

Water738 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 10. The excerpt below is the record exactly as published.

Oatmeal Muffins. — 1 cup oatmeal, 134 pints flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon lard, 2 eggs, 1 pint milk

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