vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Potato Muffins
From The economical cook book, 1905
Serves 6
Presented as published in 1905. 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
710Calories
25 gProtein
148 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories710 kcal
Protein25 g
Carbohydrates148 g
Fiber6.5 g
Sugars1.2 g
Total Fat7 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol10 mg
Sodium408 mg
Potassium968 mg
Calcium51 mg
Iron10 mg
Magnesium82 mg
Phosphorus329 mg
Zinc2.5 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.1 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)17 mg
Folate555 mcg
Choline22 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 76. The excerpt below is the record exactly as published.
BoO as many potatoes as will make two pounds when done; mash them very fine } star in two tablespoonsful of butter and a teaspoonful of salt; thin them with cold milk; stir in two pounds of sifted flour and half a cupftd of yeast
Cook this with the app: pantry check, scaling, and the assistant.