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Pineapple Muffins
From Mary Jane's cook book, 1916
Serves 12
If canned pineapple is used, omit sugar.
Presented as published in 1916. 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
221Calories
6 gProtein
36 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories221 kcal
Protein5.8 g
Carbohydrates36 g
Fiber0.3 g
Sugars2.9 g
Total Fat6.2 g
Saturated Fat3.3 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol44 mg
Sodium326 mg
Potassium90 mg
Calcium82 mg
Iron2.7 mg
Magnesium15 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C9 mg
Vitamin A54 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate74 mcg
Choline27 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 12. The excerpt below is the record exactly as published.
PINEAPPLE MUFFINS. Eggs, 2. Baking powder, 3 teaspoons. Melted butter, 1-3 cup. Sugar, 1 heaping tablespoon. Flour, 1 quart. Salt, 1 teaspoon. Pineapple, 1 cup
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