Whole-Wheat Muffins (No. 1)
From Physical culture cook book, 1901
This portion will make twelve muffins.
Presented as published in 1901. 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
918Calories
28 gProtein
179 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories918 kcal
Protein28 g
Carbohydrates179 g
Fiber0 g
Sugars33 g
Total Fat11 g
Saturated Fat6.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol29 mg
Sodium567 mg
Potassium623 mg
Calcium597 mg
Iron11 mg
Magnesium80 mg
Phosphorus546 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate301 mcg
Choline43 mg
Caffeine0 mg
Water233 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 9. The excerpt below is the record exactly as published.
Table- spoonful of pure olive oil ; tablespoonful of honey or sugar; one egg beaten with a cup of milk; one and one-half cups of whole-wheat 36 THE PHYSICAL CULTURE COOK BOOK. flour; one teaspoonful baking powder; salt- spoonful of salt. Beat the olive oil, sugar and egg together, then add the cup of milk. Mix the flour, bak- ing powder and salt well ; then mix all well together. Bake in a hot oven for twenty minutes. This portion will make twelve muffins. 18. Whole- Wheat Muffins (No. 2).— Two cups entire-wheat flour, two cups milk, one egg well beaten, two teaspoonfuls baking pow- der. Mix powder and flour, stir in egg and milk thoroughly and pour into hot gem pans. Bake in hot oven one-half hour, or until done. 19. Whole-Wheat Muffins (No. 3)
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