Royal Egg Muffins
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
2542Calories
97 gProtein
437 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories2542 kcal
Protein97 g
Carbohydrates437 g
Fiber0 g
Sugars48 g
Total Fat56 g
Saturated Fat18 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol677 mg
Sodium3535 mg
Potassium1989 mg
Calcium1735 mg
Iron32 mg
Magnesium243 mg
Phosphorus2460 mg
Zinc8.6 mg
Copper0.9 mg
Manganese3.9 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A474 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B61 mg
Vitamin B125.3 mcg
Thiamin (B1)5.2 mg
Riboflavin (B2)3.9 mg
Niacin (B3)35 mg
Folate873 mcg
Choline571 mg
Caffeine0 mg
Water810 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 10. The excerpt below is the record exactly as published.
Royal Egg Muffins. — 1 quart flour, 1 tablespoon sugar, 1 teaspoon salt, 1 large tablespoon butter, 2 teaspoons Royal Baking Powder, 3 eggs, ly pints milk
Cook this with the app: pantry check, scaling, and the assistant.