Tea Muffins
From Two hundred tested recipes, 1920
Presented as published in 1920. 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
2195Calories
74 gProtein
401 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories2195 kcal
Protein74 g
Carbohydrates401 g
Fiber0 g
Sugars13 g
Total Fat33 g
Saturated Fat11 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol587 mg
Sodium225 mg
Potassium893 mg
Calcium183 mg
Iron31 mg
Magnesium152 mg
Phosphorus842 mg
Zinc5.6 mg
Copper0.9 mg
Manganese3.8 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A332 mcg
Vitamin E1.9 mg
Vitamin K1.4 mcg
Vitamin B60.6 mg
Vitamin B121.4 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)2.9 mg
Niacin (B3)34 mg
Folate873 mcg
Choline444 mg
Caffeine0 mg
Water166 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 3. The excerpt below is the record exactly as published.
TEA MUFFINS To 1% cups of warm sweet milk add - tablespoonful sugar and 2/3 cake of yeast, beat 3 eggs well, add to milk, mix in slowly and beat well, first 1 light qt. flour, then 1 heaping tablespoonful melted butter, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.