Potato Muffins
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
745Calories
25 gProtein
136 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories745 kcal
Protein25 g
Carbohydrates136 g
Fiber12 g
Sugars14 g
Total Fat23 g
Saturated Fat5.1 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol104 mg
Sodium3161 mg
Potassium2305 mg
Calcium702 mg
Iron7.2 mg
Magnesium146 mg
Phosphorus990 mg
Zinc2.9 mg
Copper0.7 mg
Manganese1.2 mg
Vitamin D2.2 mcg
Vitamin C89 mg
Vitamin A121 mcg
Vitamin E0.4 mg
Vitamin K9.9 mcg
Vitamin B61.5 mg
Vitamin B121.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.8 mg
Folate173 mcg
Choline171 mg
Caffeine0 mg
Water555 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 10. The excerpt below is the record exactly as published.
Potato Muffins. — Boil and mash 3 pota¬ toes; add 1 teaspoon salt, 1 tablespoon butter; beat well. Add 2 beaten eggs, 34 cup milk, flour to make a drop batter, and 1 tea¬ spoon Royal Baking Powder. Bake on hot greased griddle in greased rings. Sweet Muffins. — 1 cup sugar, 1 egg, 1 tablespoon melted butter, 1 pint sweet milk, 3 cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt. Mix and sift dry ingredients; add milk and beaten egg and butter. Beat hard, bake in greased muffin- pans. Butter Cakes. — Mix 1 quart flour, 1 tea¬ spoon salt, 2 teaspoons Royal Baking Powder. Rub in 3 tablespoons butter. Mix to a soft dough with milk, roll out 24 inch thick, cut in round cakes. Lay on a moderately hot greased griddle, and when pale brown turn and brown on other side. Tear open, butter liberally, and send to table. Gems. — 1 pint flour, 1 teaspoon Royal Baking Powder
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