vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raised Graham Muffins
From Miss Parloa's kitchen companion, 1887
Serves 3
Presented as published in 1887. 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
735Calories
22 gProtein
154 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories735 kcal
Protein22 g
Carbohydrates154 g
Fiber5.5 g
Sugars21 g
Total Fat3.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium413 mg
Potassium772 mg
Calcium110 mg
Iron11 mg
Magnesium121 mg
Phosphorus274 mg
Zinc2.7 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate583 mcg
Choline17 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 428. The excerpt below is the record exactly as published.
Raised Graham Muffins. Mix in a bowl a pint of wheat flour and a pint of graham, and add half a teaspoonful of salt, one-fourth of a cupful of molasses, a generous pint of blood-warm 810 MISS PAKLOA'S KITCHEN COMPANION. water, and one-fourth of a cupful of liquid yeast, or one- fourth of a cake of compressed yeast dissolved in three table-spoonfuls of cold water
Cook this with the app: pantry check, scaling, and the assistant.