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Risen Muffins

Name: Risen Muffins
Yield: 3 servings
Ingredients: One quart of flour; pinch of salt; 3 eggs; 1 cup of milk; 1 tablespoon of lard; 1-3 cake of yeast

From The Henderson cook book, 1914

Serves 3

— Mrs. C. M. Cooper.

Presented as published in 1914. 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

782Calories

28 gProtein

135 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories782 kcal

Protein28 g

Carbohydrates135 g

Fiber0.7 g

Sugars4.1 g

Total Fat15 g

Saturated Fat4.9 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol200 mg

Sodium107 mg

Potassium445 mg

Calcium161 mg

Iron10 mg

Magnesium62 mg

Phosphorus379 mg

Zinc2.4 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D1.9 mcg

Vitamin C0 mg

Vitamin A106 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.2 mg

Niacin (B3)13 mg

Folate356 mcg

Choline165 mg

Caffeine0 mg

Water126 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 39. The excerpt below is the record exactly as published.

RISEN MUFFINS. One quart of flour, pinch of salt, 3 eggs, 1 cup of milk, 1 tablespoon of lard, 1-3 cake of yeast

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