vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Sour Milk Muffins

Name: Sour Milk Muffins
Yield: 2 servings
Ingredients: one quart of thick sour milk; two well beaten eggs; one teaspoon soda; a little pinch of salt; flour enough to make a thick batter

From The Monmouth Baptist ladies' cook book, 1907

Serves 2

Presented as published in 1907. 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

697Calories

23 gProtein

113 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories697 kcal

Protein23 g

Carbohydrates113 g

Fiber1.5 g

Sugars102 g

Total Fat18 g

Saturated Fat9.8 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol240 mg

Sodium612 mg

Potassium1178 mg

Calcium674 mg

Iron3.1 mg

Magnesium87 mg

Phosphorus727 mg

Zinc3.1 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D5.9 mcg

Vitamin C0 mg

Vitamin A168 mcg

Vitamin E0.8 mg

Vitamin K1.1 mcg

Vitamin B60.2 mg

Vitamin B122 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.5 mg

Folate68 mcg

Choline230 mg

Caffeine9.7 mg

Water391 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 111. The excerpt below is the record exactly as published.

SOUR MILK MUFFINS. Miss M. E. Hazen. One quart of thick sour milk, with cream, two well beaten eggs, one teaspoon soda, beaten in the milk to a froth, add a little pinch of salt. Stir in flour enough to make a thick batter

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