vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
One Egg Muffins
From The Portland Woman's Exchange Cook Book, 1913
Serves 10
This recipe makes 30 muffins.
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
235Calories
7 gProtein
41 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein6.5 g
Carbohydrates41 g
Fiber0 g
Sugars5.3 g
Total Fat5.4 g
Saturated Fat2.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol31 mg
Sodium1100 mg
Potassium118 mg
Calcium522 mg
Iron3.4 mg
Magnesium18 mg
Phosphorus266 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A46 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate73 mcg
Choline21 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 69. The excerpt below is the record exactly as published.
One Egg Muffins. 3J/2 cups flour. 6 tablespoons baking powder. 1 teaspoon salt. 1 1-3 cups milk. 3 tablespoons melted butter. 3 tablespoons sugar. 1 egg
Cook this with the app: pantry check, scaling, and the assistant.