Quaker Muffins
From Carolina cookery from Quaker kitchens, 1924
Yield: 12 muffins. —Teachers’ College N. Y.
Presented as published in 1924. 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
1154Calories
39 gProtein
209 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1154 kcal
Protein39 g
Carbohydrates209 g
Fiber8.6 g
Sugars50 g
Total Fat20 g
Saturated Fat7 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol215 mg
Sodium2052 mg
Potassium918 mg
Calcium1440 mg
Iron14 mg
Magnesium191 mg
Phosphorus1218 mg
Zinc5.7 mg
Copper0.6 mg
Manganese4.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E1 mg
Vitamin K1.9 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)9.7 mg
Folate251 mcg
Choline225 mg
Caffeine0 mg
Water275 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 1. The excerpt below is the record exactly as published.
QUAKER MUFFINS Rolled oats, 1 cup Salt, % teaspoon Flour, 1 cup Milk, 1 cup Sugar, 3 tablespoons Egg, 1 Baking powder, 4 teaspoons _Butterine, 1 tablespoon
Cook this with the app: pantry check, scaling, and the assistant.