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Water Muffins

Name: Water Muffins
Yield: 6 servings
Ingredients: four tablespoons of yeast; a pint of lukewarm water; a teaspoon of salt; as much flour as will make a stiff batter

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.

four tablespoons of yeast into a pint of lukewarm add a teaspoon of salt ; stir in gradually as much flour as malce a stiff batter,

Cook this with the app: pantry check, scaling, and the assistant.