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Raised Muffins
From Miss Corson's practical American cookery and household management, 1885
Serves 8
These muffins are used hot for breakfast.
Presented as published in 1885. 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
245Calories
9 gProtein
50 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories245 kcal
Protein8.7 g
Carbohydrates50 g
Fiber1.3 g
Sugars0 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium296 mg
Potassium130 mg
Calcium15 mg
Iron3.6 mg
Magnesium20 mg
Phosphorus97 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate209 mcg
Choline1.5 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 266. The excerpt below is the record exactly as published.
RAISED MUFFINS. For one quart of flour use half a gill of Uquid yeast, or half a small cake of compressed yeast dissolved in half a cupful of lukewarm water ; mix with the flour a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.