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Potato Muffins
From Cassell's dictionary of cookery, 1892
Serves 5
Time to bake is about twenty minutes. Cost is Id. each.
Presented as published in 1892. 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
781Calories
30 gProtein
135 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories781 kcal
Protein30 g
Carbohydrates135 g
Fiber9.3 g
Sugars0 g
Total Fat16 g
Saturated Fat7.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Cholesterol34 mg
Sodium120 mg
Potassium652 mg
Calcium65 mg
Iron12 mg
Magnesium70 mg
Phosphorus374 mg
Zinc3.6 mg
Copper0.7 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)1.9 mg
Niacin (B3)23 mg
Folate942 mcg
Choline9.5 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1319. The excerpt below is the record exactly as published.
Potato Muffins. — Scooi^ the inside from four large freshly-baked potatoes. Beat this flour until it is quite smooth, and add to it a pinch of salt, two ounces of clarified butter, and as much warm water as wiU make a thin batter. Beat three eggs, and add them to the mixture, together with three pints of best flour. Dissolve a tea-spoonful of soda in a pint of lukewarm water, knead this with a cupful of fresh yeast
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