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PLAIN MUFFINS
From Original White House Cookbook, 1887
Serves 2
One-half Graham and one-half rye meal may be used instead of wheat flour, or two cups of corn meal and one of flour.
Presented as published in 1887. 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
825Calories
28 gProtein
159 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories825 kcal
Protein28 g
Carbohydrates159 g
Fiber0 g
Sugars12 g
Total Fat15 g
Saturated Fat3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol123 mg
Sodium1958 mg
Potassium476 mg
Calcium593 mg
Iron12 mg
Magnesium70 mg
Phosphorus523 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate313 mcg
Choline95 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 164. The excerpt below is the record exactly as published.
PLAIN MUFFINS. One egg well beaten, a tablespoonful of butter and a tablespoonful of sugar, with a teaspoonful of salt, all beaten until very light. One cup of milk, three of sifted flour and three teaspoonfuls of baking powder
Cook this with the app: pantry check, scaling, and the assistant.