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Tea Muffins
From The household (of the Detroit free press), 1886
Serves 3
Presented as published in 1886. 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
847Calories
30 gProtein
138 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories847 kcal
Protein30 g
Carbohydrates138 g
Fiber0 g
Sugars8 g
Total Fat20 g
Saturated Fat9.1 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol225 mg
Sodium451 mg
Potassium543 mg
Calcium436 mg
Iron11 mg
Magnesium71 mg
Phosphorus511 mg
Zinc2.5 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A193 mcg
Vitamin E0.8 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)11 mg
Folate291 mcg
Choline178 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 345. The excerpt below is the record exactly as published.
TEA MUFFINS. One quart flour and two teaspoonfuls of baking powder, well mixed ; add three eggs well beaten, two tablespoonfuls of melted butter and one pint of milk
Cook this with the app: pantry check, scaling, and the assistant.