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Queen of Muffins
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
376Calories
6 gProtein
63 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories376 kcal
Protein5.7 g
Carbohydrates63 g
Fiber0 g
Sugars26 g
Total Fat12 g
Saturated Fat7.1 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol31 mg
Sodium404 mg
Potassium91 mg
Calcium170 mg
Iron2.9 mg
Magnesium15 mg
Phosphorus121 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate76 mcg
Choline5.2 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 39. The excerpt below is the record exactly as published.
QUEEN OF MUFFINS 1% cups flour VY teaspoon salt 21% teaspoons baking powder Yq cup milk Y% cup sugar 1 egg, well beaten Vf cup melted butter
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