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From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. Gust. W. Youngstedt, Maywood, IL.
Presented as published in 1912. 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
701Calories
28 gProtein
109 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories701 kcal
Protein28 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat17 g
Saturated Fat7.8 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol222 mg
Sodium458 mg
Potassium606 mg
Calcium353 mg
Iron7.9 mg
Magnesium69 mg
Phosphorus481 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A181 mcg
Vitamin E0.7 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.7 mg
Folate224 mcg
Choline191 mg
Caffeine0 mg
Water266 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 64. The excerpt below is the record exactly as published.
1 teaspoon of salt, 4 level teaspoons of baking powder, 1 tablespoon of sugar, 2 well-beaten eggs, 2 cups of milk, 2 tablespoons of impli- ed Ko-nut. Bake 25 minutes. — ^Mrs. E. D. Kelley, Winnekta, 111. TOASTED ENGLISH MUFFINS.— Open the sides of the muffin, insert the toasting fork and toast lightly. Then pull it apart, lay butter on each half, and close again. Put on a hot plate. Serve with maple syrup. — Mrs. C. J. Jeffries, Winnetka, 111. SQUASH MUFFINS.— Add to 1 pt. sifted squash, 1 beaten ^SS^ V2 cup sugar, 1 tablespoon butter, 3 pts. flour, Yz cake yeast, milk enough to make a stiff batter, not quite as stiff as for bread; beat the egg, sugar and butter with the squash. Let rise, knead into muffin shapes, let rise again and bake. — Mrs. D. O. Dooley, Bensen, 111. POP-OVERS POP-OVERS.— Beat 4 eggs, add 1 pt. of sifted flour, and thin with 1 pt. of milk; add Vt teaspoon of salt and 1 tablespoon of melted butter
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