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Wheat Muffins No. 3

Name: Wheat Muffins No. 3
Yield: 6 servings
Ingredients: one and a half cups of flour; one cup of sweet milk; two tablespoons of melted butter; two teaspoons of baking powder; two eggs; a pinch of salt

From The art of cookery, 1899

Serves 6

Presented as published in 1899. 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

172Calories

6 gProtein

25 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories172 kcal

Protein5.6 g

Carbohydrates25 g

Fiber0 g

Sugars0.1 g

Total Fat5.7 g

Saturated Fat2.8 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol72 mg

Sodium1798 mg

Potassium67 mg

Calcium104 mg

Iron2.2 mg

Magnesium11 mg

Phosphorus100 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A57 mcg

Vitamin E0.3 mg

Vitamin K0.4 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.1 mg

Folate58 mcg

Choline50 mg

Caffeine0 mg

Water17 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 90. The excerpt below is the record exactly as published.

Wheat Muffins No. 3. — One and a half cups of flour, one cup of sweet milk, two tablespoons of melted butter, two teaspoons of baking powder, two eggs, a pinch of salt

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