Oatmeal Muffins
From The practical cookbook, 1917
Presented as published in 1917. 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
83Calories
3 gProtein
14 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories83 kcal
Protein3 g
Carbohydrates14 g
Fiber2 g
Sugars0.3 g
Total Fat1.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium4.7 mg
Potassium82 mg
Calcium11 mg
Iron1.1 mg
Magnesium32 mg
Phosphorus90 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7 mcg
Choline8.6 mg
Caffeine0 mg
Water98 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 15. The excerpt below is the record exactly as published.
Oatmeal muffins. Additional ingredient: \c. cold cooked oatmeal. Mix the hot milk with the oatmeal
Cook this with the app: pantry check, scaling, and the assistant.