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Squash Muffins
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. 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
866Calories
29 gProtein
169 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories866 kcal
Protein29 g
Carbohydrates169 g
Fiber1.2 g
Sugars21 g
Total Fat15 g
Saturated Fat3.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol123 mg
Sodium559 mg
Potassium770 mg
Calcium478 mg
Iron12 mg
Magnesium88 mg
Phosphorus517 mg
Zinc2.5 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D1.7 mcg
Vitamin C19 mg
Vitamin A90 mcg
Vitamin E0.5 mg
Vitamin K3.4 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.3 mg
Niacin (B3)13 mg
Folate345 mcg
Choline103 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 128. The excerpt below is the record exactly as published.
SQUASH MUFFINS. One cup of squash sifted, three cups flour, one cup milk (a little more if squash is dry), two tablespoons sugar, one tablespoon butter, one egg, two teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.