vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Raised Muffins
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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
700Calories
18 gProtein
111 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories700 kcal
Protein18 g
Carbohydrates111 g
Fiber0.9 g
Sugars60 g
Total Fat38 g
Saturated Fat6 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol328 mg
Sodium1380 mg
Potassium319 mg
Calcium112 mg
Iron4.6 mg
Magnesium32 mg
Phosphorus764 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.5 mcg
Vitamin C0.1 mg
Vitamin A123 mcg
Vitamin E1.7 mg
Vitamin K8.3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.4 mg
Folate109 mcg
Choline221 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 345. The excerpt below is the record exactly as published.
RAISED MUFFINS. One pint raised dough, three eggs, three tablespoonfuls butter, half a cup white sugar
Cook this with the app: pantry check, scaling, and the assistant.