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Yeast Muffins

Name: Yeast Muffins
Yield: 1 servings
Ingredients: 1 pt milk; 2 well-beaten eggs; 3 tablesp yeast; 1 scant teasp salt; flour enough to make a stiff batter

From Farm and home cook book and housekeeper's assistant, 1907

Serves 1

Presented as published in 1907. 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

526Calories

40 gProtein

35 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories526 kcal

Protein40 g

Carbohydrates35 g

Fiber7.5 g

Sugars24 g

Total Fat27 g

Saturated Fat12 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol430 mg

Sodium2675 mg

Potassium1136 mg

Calcium665 mg

Iron2.4 mg

Magnesium85 mg

Phosphorus868 mg

Zinc5.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6.7 mcg

Vitamin C0.1 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K0.4 mcg

Vitamin B60.9 mg

Vitamin B123.5 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)2.2 mg

Niacin (B3)12 mg

Folate701 mcg

Choline390 mg

Caffeine0 mg

Water507 g

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 64. The excerpt below is the record exactly as published.

Yeast Muffins Scald 1 pt milk and when almost cool add 2 well-beaten eggs, 3 tablesp yeast, 1 scant teasp salt, and flour enough to make a stiff batter

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