Raised Muffins

Name: Raised Muffins
Ingredients: 1 t. salt; 2 T. butter or lard; 4 T. sugar; ^ of 1 yeast cake; 2 C. milk or milk and water; 4 C. bread flour

From Student's manual in household arts, 1915

Presented as published in 1915. 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

2257Calories

72 gProtein

415 gCarbs

35 gFat

Full nutrition (33 nutrients)

Calories2257 kcal

Protein72 g

Carbohydrates415 g

Fiber0 g

Sugars50 g

Total Fat35 g

Saturated Fat11 g

Monounsaturated Fat12 g

Polyunsaturated Fat3 g

Cholesterol26 mg

Sodium2349 mg

Potassium638 mg

Calcium97 mg

Iron28 mg

Magnesium180 mg

Phosphorus622 mg

Zinc5.4 mg

Copper1 mg

Manganese3.8 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)2.2 mg

Niacin (B3)33 mg

Folate727 mcg

Choline13 mg

Caffeine0 mg

Water54 g

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 49. The excerpt below is the record exactly as published.

Raised Muffins. 1 t. salt 2 T. butter or lard 4 T. sugar ^ of 1 yeast cake 2 C. milk or milk and water 4 C. bread flour

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