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TEA MUFFINS
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
822Calories
21 gProtein
131 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories822 kcal
Protein21 g
Carbohydrates131 g
Fiber0 g
Sugars31 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol151 mg
Sodium1256 mg
Potassium1199 mg
Calcium194 mg
Iron7.7 mg
Magnesium52 mg
Phosphorus313 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A217 mcg
Vitamin E0.8 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate213 mcg
Choline99 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 39. The excerpt below is the record exactly as published.
TEA MUFFINS 2 cups flour 14 cup sugar 2 teaspoons cream of tartar 1 cup milk 1 teaspoon soda 1 egg, well beaten 1 teaspoon salt 3 tablespoons melted butter
Cook this with the app: pantry check, scaling, and the assistant.