Risen Muffins

Name: Risen Muffins
Ingredients: 3 pints flour; 1/2 cup lard and butter mixed; 2 tablespoons sugar; 1 1/2 pints milk; 1 1/2 teaspoons salt; 1/2 yeast cake; 4 eggs

From Raleigh recipe book, 1925

Presented as published in 1925. 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

3575Calories

131 gProtein

642 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories3575 kcal

Protein131 g

Carbohydrates642 g

Fiber0 g

Sugars61 g

Total Fat54 g

Saturated Fat20 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.6 g

Omega-30.2 g

Cholesterol832 mg

Sodium4077 mg

Potassium2397 mg

Calcium1157 mg

Iron46 mg

Magnesium312 mg

Phosphorus1947 mg

Zinc11 mg

Copper1.3 mg

Manganese5.8 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A554 mcg

Vitamin E2.5 mg

Vitamin K0.6 mcg

Vitamin B61.3 mg

Vitamin B125.7 mcg

Thiamin (B1)7.6 mg

Riboflavin (B2)5.3 mg

Niacin (B3)52 mg

Folate1298 mcg

Choline718 mg

Caffeine0 mg

Water870 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 6. The excerpt below is the record exactly as published.

RISEN MUFFINS 3 pints flour I/2 cup lard and butter mixed 2 tablespoons sugar II/2 pints milk 11/2 teaspoons salt i^ yeast cake 4 eggs

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