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Philadelphia Muffins
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
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
706Calories
31 gProtein
131 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories706 kcal
Protein31 g
Carbohydrates131 g
Fiber8.2 g
Sugars1.4 g
Total Fat11 g
Saturated Fat1.8 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol194 mg
Sodium2517 mg
Potassium1056 mg
Calcium77 mg
Iron9.6 mg
Magnesium84 mg
Phosphorus439 mg
Zinc3.5 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D1 mcg
Vitamin C30 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3.2 mcg
Vitamin B60.9 mg
Vitamin B120.5 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)18 mg
Folate683 mcg
Choline171 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 200. The excerpt below is the record exactly as published.
Fhiladelphia Mofflns Boil and masb four potatoes, rub tbem into a quart of flour, add one tablespoon of butter, a little salt, balf a smaU teacup of yeast, four eggs
Cook this with the app: pantry check, scaling, and the assistant.