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Spiced Muffins
From The Toronto Cook Book, 1915
Serves 3
These ingredients make one dozen.
Presented as published in 1915. 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
839Calories
12 gProtein
194 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories839 kcal
Protein12 g
Carbohydrates194 g
Fiber1.2 g
Sugars116 g
Total Fat3.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol62 mg
Sodium247 mg
Potassium1776 mg
Calcium309 mg
Iron16 mg
Magnesium298 mg
Phosphorus169 mg
Zinc1.2 mg
Copper0.7 mg
Manganese2.7 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.8 mg
Vitamin B120.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8 mg
Folate163 mcg
Choline66 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 11. The excerpt below is the record exactly as published.
Spiced Muffins One cup molasses, one teaspoon soda, half cup sugar, one cup boiling water, half a teaspoon cinnamon, half a teaspoon cloves, one egg well beaten, two cups flour well sifted
Cook this with the app: pantry check, scaling, and the assistant.