One Egg Muffin

Name: One Egg Muffin
Ingredients: 2 cups flour; 4 teaspoons baking powder; 14 teaspoon salt; 1 egg; 2 tablespoons sugar; 1 cup sweet milk; 2 tablespoons butter

From The Central cook book, 1924

Presented as published in 1924. 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

1096Calories

34 gProtein

224 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories1096 kcal

Protein34 g

Carbohydrates224 g

Fiber0 g

Sugars25 g

Total Fat30 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol249 mg

Sodium2543 mg

Potassium419 mg

Calcium1123 mg

Iron17 mg

Magnesium78 mg

Phosphorus764 mg

Zinc2.5 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)17 mg

Folate425 mcg

Choline147 mg

Caffeine0 mg

Water68 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 40. The excerpt below is the record exactly as published.

One Egg Muffin 2 cups flour. 4 teaspoons baking powder. 14 teaspoon salt. 1 egg. 2 tablespoons sugar. 1 cup sweet milk. 2 tablespoons butter

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