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Tottenham Muffins
From Cassell's dictionary of cookery, 1892
Serves 8
Time to rise, about an hour. Sufficient, one or two for each person.
Presented as published in 1892. 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
302Calories
13 gProtein
52 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein13 g
Carbohydrates52 g
Fiber2.5 g
Sugars0.1 g
Total Fat5.1 g
Saturated Fat1.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol75 mg
Sodium33 mg
Potassium200 mg
Calcium25 mg
Iron4.1 mg
Magnesium24 mg
Phosphorus164 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate327 mcg
Choline58 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2018. The excerpt below is the record exactly as published.
ottenhara Muffins. — Beat three eggs till they are lightly frothed, and stir them into a quart of flour properly salted. Add as much lukewarm milk as will make a thick batter, and stir in a table-spoonful of clarified butter and a quarter of a pint of good fresh yeast
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