Plain Muffins
From Student's manual in household arts, 1915
Presented as published in 1915. 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
1529Calories
42 gProtein
259 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories1529 kcal
Protein42 g
Carbohydrates259 g
Fiber0 g
Sugars62 g
Total Fat38 g
Saturated Fat20 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol273 mg
Sodium10915 mg
Potassium788 mg
Calcium1171 mg
Iron17 mg
Magnesium106 mg
Phosphorus914 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A342 mcg
Vitamin E1.3 mg
Vitamin K2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)17 mg
Folate426 mcg
Choline195 mg
Caffeine0 mg
Water283 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 41. The excerpt below is the record exactly as published.
Plain Muffins. 2 C. flour 4 T. sugar 4 t. salt IC. (?)milk 3 t. baking powder 1 egg 2 T. melted butter
Cook this with the app: pantry check, scaling, and the assistant.