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Raised Muffins

Name: Raised Muffins
Yield: 8 servings
Ingredients: one-half pint of water; one-half pint of milk; one-half cake of compressed yeast; one teaspoon of granulated sugar; a little salt; flour enough to make a stiff batter

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 8

Presented as published in 1902. 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

22Calories

1 gProtein

2 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories22 kcal

Protein1.1 g

Carbohydrates2.2 g

Fiber0.1 g

Sugars2 g

Total Fat1 g

Saturated Fat0.6 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol3.7 mg

Sodium1225 mg

Potassium56 mg

Calcium39 mg

Iron0.1 mg

Magnesium4.6 mg

Phosphorus36 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A9.7 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate12 mcg

Choline5.9 mg

Caffeine0 mg

Water57 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 199. The excerpt below is the record exactly as published.

Raised Muffine Mix one-half pint of water with one-half pint of milk. Dis- solve one-half cake of compressed yeast, stir with the milk and water, and add a little salt, one teaspoon of granulated sugar, and flour enough to make a stiff batter

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