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Quick Muffins
From The century cook book, 1894
Serves 3
Presented as published in 1894. 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
687Calories
20 gProtein
74 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories687 kcal
Protein20 g
Carbohydrates74 g
Fiber0 g
Sugars0.2 g
Total Fat34 g
Saturated Fat18 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol269 mg
Sodium152 mg
Potassium426 mg
Calcium213 mg
Iron5.6 mg
Magnesium44 mg
Phosphorus350 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.8 mg
Folate157 mcg
Choline147 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 67. The excerpt below is the record exactly as published.
Quick Muffins. Beat three eggs, add one pint of sour cream, one pint of flour, a pinch of salt, and one teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.