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Oatmeal Muffins
From Mary Jane's cook book, 1916
Serves 3
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
654Calories
21 gProtein
115 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories654 kcal
Protein21 g
Carbohydrates115 g
Fiber1.3 g
Sugars8 g
Total Fat13 g
Saturated Fat5 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol24 mg
Sodium1159 mg
Potassium469 mg
Calcium405 mg
Iron8.1 mg
Magnesium75 mg
Phosphorus424 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.8 mg
Folate205 mcg
Choline37 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 12. The excerpt below is the record exactly as published.
OATMEAL MUFFINS. Oatmeal, 1 cup. Baking powder, 2 teaspoons. Flour, 11/2 pints. Lard, 1 tablespoon. Salt, 1 teaspoon. Eggs, 2. Milk, 1 pint
Cook this with the app: pantry check, scaling, and the assistant.