vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
TWIN MOUNTAIN MUFFINS
From Magnet users cook book, 1920
Serves 3
Recipe by Miss Gertrude Ross, Hast Wallace, N. S.
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
756Calories
13 gProtein
169 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories756 kcal
Protein13 g
Carbohydrates169 g
Fiber0 g
Sugars103 g
Total Fat20 g
Saturated Fat1.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol111 mg
Sodium522 mg
Potassium234 mg
Calcium365 mg
Iron5.5 mg
Magnesium33 mg
Phosphorus285 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A46 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.7 mg
Folate142 mcg
Choline60 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 38. The excerpt below is the record exactly as published.
TWIN MOUNTAIN MUFFINS. One- quarter cup butter, 3-4 cup milk, 144 cup sugar, 2 cups flour, 1 egg, 3 teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.