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Wheaten Muffins

Name: Wheaten Muffins
Yield: 4 servings
Ingredients: one pint of flour; one pint of buttermilk; one-half tea-spoonful of soda dissolved in milk; the yelk of one egg; the whites of two eggs beaten separately; one table-spoonful of melted lard

From The new Kentucky home cook book, 1884

Serves 4

Mrs. Peale, Carlisle, Ky.

Presented as published in 1884. 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

411Calories

14 gProtein

55 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories411 kcal

Protein14 g

Carbohydrates55 g

Fiber0 g

Sugars5.9 g

Total Fat15 g

Saturated Fat4.8 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat0.9 g

Cholesterol19 mg

Sodium129 mg

Potassium250 mg

Calcium152 mg

Iron3.6 mg

Magnesium29 mg

Phosphorus171 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D1.7 mcg

Vitamin C0 mg

Vitamin A57 mcg

Vitamin E0.8 mg

Vitamin K0.4 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.3 mg

Folate106 mcg

Choline21 mg

Caffeine0 mg

Water133 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 74. The excerpt below is the record exactly as published.

WHEATEN MUFFINS. Take one pint of flour, one pint of buttermilk, one-half tea-spoonful of soda dissolved in milk, the yelk of one egg and the whites of two eggs beaten separately, salt, one table- spoonful of melted lard

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