vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Pried Indian Muffins
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Presented as published in 1880. 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
926Calories
32 gProtein
82 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories926 kcal
Protein32 g
Carbohydrates82 g
Fiber35 g
Sugars8.6 g
Total Fat57 g
Saturated Fat6.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat36 g
Omega-30 g
Cholesterol186 mg
Sodium1811 mg
Potassium1114 mg
Calcium487 mg
Iron24 mg
Magnesium492 mg
Phosphorus907 mg
Zinc6.1 mg
Copper1.5 mg
Manganese3.1 mg
Vitamin D1 mcg
Vitamin C0.7 mg
Vitamin A80 mcg
Vitamin E0.9 mg
Vitamin K5.3 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.9 mg
Folate198 mcg
Choline248 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 180. The excerpt below is the record exactly as published.
Pried Indian Muffins. One pint of Indian meal, one pint of boiling water, two eggs, one teaspoonful of salt, one table-spoonful of sugar, one heaping table-spoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.