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Quick Muffins

Name: Quick Muffins
Yield: 12 servings
Ingredients: two tea-cupfuls of buttermilk; one tea-cupful of thick cream; three even table-spoonfuls of melted butter; four eggs; one-half tea-spoonful of soda; one quart of flour

From The new Kentucky home cook book, 1884

Serves 12

Very nice. Mrs. James F. Robinson.

Presented as published in 1884. 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

231Calories

7 gProtein

33 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories231 kcal

Protein6.9 g

Carbohydrates33 g

Fiber0 g

Sugars0.3 g

Total Fat8.2 g

Saturated Fat4.2 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol78 mg

Sodium30 mg

Potassium89 mg

Calcium25 mg

Iron2.6 mg

Magnesium14 mg

Phosphorus84 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A71 mcg

Vitamin E0.3 mg

Vitamin K0.6 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.8 mg

Folate75 mcg

Choline51 mg

Caffeine0 mg

Water23 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 74. The excerpt below is the record exactly as published.

QUICK MUFFINS. Take two tea-cupfuls of buttermilk, one tea-cupful of thick cream, or three even table-spoonfuls of melted butter, four eggs, one-half tea-spoonful of soda, one quart of flour

Cook this with the app: pantry check, scaling, and the assistant.