Royal Muffins
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
1904Calories
76 gProtein
321 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories1904 kcal
Protein76 g
Carbohydrates321 g
Fiber0 g
Sugars28 g
Total Fat35 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium2272 mg
Potassium1450 mg
Calcium1409 mg
Iron25 mg
Magnesium180 mg
Phosphorus2076 mg
Zinc6.7 mg
Copper0.7 mg
Manganese2.9 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.8 mg
Vitamin B124 mcg
Thiamin (B1)3.9 mg
Riboflavin (B2)3 mg
Niacin (B3)26 mg
Folate672 mcg
Choline528 mg
Caffeine0 mg
Water581 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 12. The excerpt below is the record exactly as published.
Royal Muffins. — Beat 3 eggs, add 1 pint milk, Ml teaspoon salt, 1 teaspoon sugar, and sufficient flour to make a drop batter — about 3 cups — into which has been thoroughly sifted 2 teaspoons Royal Baking Powder. Beat hard for 1 minute, fill greased muffin-cups or -pans % full, bake in hot oven about 20 minutes. Boston Muffins. — IM2 pints flour. Mi pint Indian com meal, 1 tablespoon sugar, 1 tea- spoon salt
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