Royal 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
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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 8. The excerpt below is the record exactly as published.
y2 teaspoon salt, 1 heaping teaspoon Royal Bak¬ ing Powder. Rub in 1 heaping tablespoon butter, add 1 cup ground or very finely chop¬ ped nuts — English walnuts, hickory-nuts, or almonds — and 2 tablespoons sugar; mix to a soft dough with milk. Mold with the hands into small balls, place well apart on greased pans, brush each with milk, put a pinch of chopped nuts on top, and bake in hot oven. Royal Muffins. — Beat 3 eggs, add 1 pint milk, y 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
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.