Wheat Muffins
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. 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
1327Calories
40 gProtein
231 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories1327 kcal
Protein40 g
Carbohydrates231 g
Fiber1.2 g
Sugars13 g
Total Fat28 g
Saturated Fat5.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol55 mg
Sodium2395 mg
Potassium766 mg
Calcium916 mg
Iron17 mg
Magnesium108 mg
Phosphorus764 mg
Zinc3.2 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A109 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.7 mg
Niacin (B3)20 mg
Folate454 mcg
Choline86 mg
Caffeine0 mg
Water257 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 58. The excerpt below is the record exactly as published.
WHEAT MUFFINS. i pint of flour. I beaten egg. 2 teaspoons baking powder. I tablespoon shortening y2 teaspoon salt. melted, i cup milk
Cook this with the app: pantry check, scaling, and the assistant.