Raised Muffins

Name: Raised Muffins
Ingredients: 1 pint milk; 2 tablespoons butter; 3 cups flour; 1/2 cup yeast; 2 eggs; 1 teaspoon salt

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

Presented as published in 1895. 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

2054Calories

100 gProtein

345 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories2054 kcal

Protein100 g

Carbohydrates345 g

Fiber20 g

Sugars24 g

Total Fat58 g

Saturated Fat13 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol493 mg

Sodium2709 mg

Potassium2098 mg

Calcium755 mg

Iron25 mg

Magnesium211 mg

Phosphorus1576 mg

Zinc12 mg

Copper1 mg

Manganese3.1 mg

Vitamin D6.7 mcg

Vitamin C0.2 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K0.6 mcg

Vitamin B61.8 mg

Vitamin B123.6 mcg

Thiamin (B1)12 mg

Riboflavin (B2)5.8 mg

Niacin (B3)56 mg

Folate2393 mcg

Choline405 mg

Caffeine0 mg

Water551 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 5. The excerpt below is the record exactly as published.

Raised Muffins. 1 pint milk 2 tablespoons butter 3 cups flour y2 cup yeast 2 eggs I teaspoon salt

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