Scotch Cream Muffins

Name: Scotch Cream Muffins
Ingredients: Sift I pint of flour; with i teaspoonful of baking-powder; beat three yolks of ^gs; with a pinch of salt; add i pint of cream; and i tablespoonful of melted butter

From 365 foreign dishes, 1908

Presented as published in 1908. 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

2623Calories

37 gProtein

213 gCarbs

181 gFat

Full nutrition (34 nutrients)

Calories2623 kcal

Protein37 g

Carbohydrates213 g

Fiber0 g

Sugars0 g

Total Fat181 g

Saturated Fat102 g

Monounsaturated Fat38 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol511 mg

Sodium573 mg

Potassium799 mg

Calcium598 mg

Iron15 mg

Magnesium96 mg

Phosphorus638 mg

Zinc2.9 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A92 mcg

Vitamin E0.3 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)17 mg

Folate402 mcg

Choline2.5 mg

Caffeine0 mg

Water299 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 12. The excerpt below is the record exactly as published.

Scotch Cream Muffins. Sift I pint of flour with i teaspoonful of baking-powder; beat three yolks of ^gs with a pinch of salt; add i pint of cream and i tablespoonful of melted butter

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