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Wheat Muffins
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Serve the muffins hot.
Presented as published in 1885. 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
548Calories
25 gProtein
76 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein25 g
Carbohydrates76 g
Fiber0 g
Sugars12 g
Total Fat15 g
Saturated Fat6.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol277 mg
Sodium189 mg
Potassium571 mg
Calcium353 mg
Iron5.9 mg
Magnesium59 mg
Phosphorus468 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A185 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1 mg
Niacin (B3)5.9 mg
Folate165 mcg
Choline239 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 265. The excerpt below is the record exactly as published.
WHEAT MUFFINS. Butter a dozen earthen cups, and arrange them in a drip- ping-pan. Mix to a smooth batter two cupfuls of flour and three of milk ; beat four eggs
Cook this with the app: pantry check, scaling, and the assistant.