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Swiss Muffins
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
653Calories
25 gProtein
115 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories653 kcal
Protein25 g
Carbohydrates115 g
Fiber0 g
Sugars17 g
Total Fat18 g
Saturated Fat3.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium831 mg
Potassium387 mg
Calcium337 mg
Iron8.6 mg
Magnesium52 mg
Phosphorus416 mg
Zinc2.1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A133 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)8.6 mg
Folate232 mcg
Choline210 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 13. The excerpt below is the record exactly as published.
SWISS MUFFINS. Butter, 2 tablespoons. Baking powder, 2 teaspoons. Sugar, 3 tablespoons. Eggs, 4. Salt, y2 teaspoon. Flour, iy2 pints. Milk, 1/2 pint
Cook this with the app: pantry check, scaling, and the assistant.