Oatmeal Muffins

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

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

1962Calories

63 gProtein

344 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories1962 kcal

Protein63 g

Carbohydrates344 g

Fiber4 g

Sugars24 g

Total Fat38 g

Saturated Fat15 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol71 mg

Sodium3235 mg

Potassium1407 mg

Calcium1346 mg

Iron24 mg

Magnesium225 mg

Phosphorus1959 mg

Zinc7.1 mg

Copper0.8 mg

Manganese4.2 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.5 mg

Vitamin K0.7 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)4 mg

Riboflavin (B2)2.4 mg

Niacin (B3)26 mg

Folate616 mcg

Choline111 mg

Caffeine0 mg

Water662 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 14. The excerpt below is the record exactly as published.

Oatmeal Muffins. — 1 cup oatmeal, IMs 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.