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Raised Squash Muffins

Name: Raised Squash Muffins
Yield: 1 servings
Ingredients: Squash (cooked or strained), 1 cup; Yeast cake, y2-; Lard or butter, 1 heaping tablespoon; Sugar, y2 cup; Soda, y2 teaspoon; Flour.; Lukewarm water, y2 cup.

From Mary Jane's cook book, 1916

Serves 1

Presented as published in 1916. 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

652Calories

11 gProtein

132 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories652 kcal

Protein11 g

Carbohydrates132 g

Fiber5.8 g

Sugars105 g

Total Fat13 g

Saturated Fat7 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol29 mg

Sodium16 mg

Potassium747 mg

Calcium58 mg

Iron2.5 mg

Magnesium55 mg

Phosphorus195 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C38 mg

Vitamin A115 mcg

Vitamin E0.6 mg

Vitamin K7.7 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)7.8 mg

Folate398 mcg

Choline22 mg

Caffeine0 mg

Water336 g

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 11. The excerpt below is the record exactly as published.

RAISED SQUASH MUFFINS. Squash (cooked or strained), Yeast cake, y2- 1 cup. Lard or butter, 1 heaping table- Lukewarm water, y2 cup. spoon. Sugar, y2 cup. Soda, y2 teaspoon. Flour.

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