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Water Muffins
From The economical cook book, 1905
Serves 6
Presented as published in 1905. 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
20Calories
3 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein2.5 g
Carbohydrates2.6 g
Fiber1.7 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium394 mg
Potassium59 mg
Calcium10 mg
Iron0.1 mg
Magnesium4.9 mg
Phosphorus40 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate145 mcg
Choline2 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 76. The excerpt below is the record exactly as published.
Pat four tablespoons of yeast into a pint of lukewarm add a teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.