vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Potato Muffins
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
656Calories
29 gProtein
106 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories656 kcal
Protein29 g
Carbohydrates106 g
Fiber9.5 g
Sugars9.9 g
Total Fat25 g
Saturated Fat5.5 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol418 mg
Sodium3021 mg
Potassium2271 mg
Calcium529 mg
Iron7.3 mg
Magnesium138 mg
Phosphorus704 mg
Zinc3.3 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D3.2 mcg
Vitamin C89 mg
Vitamin A199 mcg
Vitamin E1.2 mg
Vitamin K9.3 mcg
Vitamin B61.6 mg
Vitamin B121.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.7 mg
Folate155 mcg
Choline370 mg
Caffeine0 mg
Water545 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 11. The excerpt below is the record exactly as published.
POTATO MUFFINS. Potatoes, 3. Eggs, 2. Salt, 1 teaspoon. Milk, y2 cup. Butter, 1 tablespoon. Baking powder, 1 teaspoon. Flour.
Cook this with the app: pantry check, scaling, and the assistant.