Penny Muffins
From The Carbon County cook book, 1926
Dough is better after second day.
Presented as published in 1926. 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
8376Calories
0 gProtein
50 gCarbs
907 gFat
Full nutrition (33 nutrients)
Calories8376 kcal
Protein0 g
Carbohydrates50 g
Fiber0 g
Sugars50 g
Total Fat907 g
Saturated Fat356 g
Monounsaturated Fat409 g
Polyunsaturated Fat102 g
Cholesterol862 mg
Sodium7019 mg
Potassium2.4 mg
Calcium19 mg
Iron0.1 mg
Magnesium5.1 mg
Phosphorus0 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D23 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline451 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 4. The excerpt below is the record exactly as published.
Penny Muffins. Beat two eggs light, 2 lbs. lard, 2 cups warm water, 14 cup sugar, 1 level tablespoon salt, 1 yeast cake soaked
Cook this with the app: pantry check, scaling, and the assistant.