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Yorkshire Muffins
From Vegetarian cookery, 1891
Serves 5
Bake quickly; they are best served warm.
Presented as published in 1891. 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
702Calories
23 gProtein
142 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories702 kcal
Protein23 g
Carbohydrates142 g
Fiber0.8 g
Sugars0.1 g
Total Fat14 g
Saturated Fat0.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol101 mg
Sodium35 mg
Potassium304 mg
Calcium48 mg
Iron11 mg
Magnesium53 mg
Phosphorus256 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate366 mcg
Choline60 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 116. The excerpt below is the record exactly as published.
Yorkshire Muffins. Two pounds of flour, one pint of new milk, two ounces butter, two eggs, and half an ounce of German yeast. Set the sponge with part of the milk and the yeast, prepar as before, and stirred into the middle of the flour ; set it in •204 VEGETARIAN COOKERY. rather warm place, covered ivith a cloth ; when well risen, melt the butter in the remainder of the milk ; mix it into the flour, adding a little salt
Cook this with the app: pantry check, scaling, and the assistant.