Whole Wheat Muffins
From Principles of cooking, 1914
Presented as published in 1914. 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
481Calories
20 gProtein
93 gCarbs
4 gFat
Full nutrition (20 nutrients)
Calories481 kcal
Protein20 g
Carbohydrates93 g
Fiber14 g
Total Fat3.6 g
Sodium3.9 mg
Potassium489 mg
Calcium49 mg
Iron5 mg
Magnesium177 mg
Phosphorus458 mg
Zinc4.2 mg
Copper0.6 mg
Manganese4.6 mg
Vitamin B60.3 mg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.2 mg
Folate51 mcg
Water12 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 42. The excerpt below is the record exactly as published.
Whole Wheat Muffins. — Use Whole Wheat instead of corn meal in the above recipe.
Cook this with the app: pantry check, scaling, and the assistant.