Buttermilk Muffins

Name: Buttermilk Muffins
Ingredients: 1 quart buttermilk; 2 eggs; 1 tablespoon sugar; 4 cups sifted flour; 2 tablespoons corn meal; 1 teaspoon salt; 1 teaspoon soda

From The Southern cook book of fine old recipes, 1935

Presented as published in 1935. 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

2704Calories

100 gProtein

464 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories2704 kcal

Protein100 g

Carbohydrates464 g

Fiber0.8 g

Sugars61 g

Total Fat50 g

Saturated Fat22 g

Monounsaturated Fat12 g

Polyunsaturated Fat4 g

Omega-30 g

Cholesterol479 mg

Sodium3510 mg

Potassium2165 mg

Calcium1274 mg

Iron30 mg

Magnesium250 mg

Phosphorus1588 mg

Zinc8.7 mg

Copper1.1 mg

Manganese3.9 mg

Vitamin D15 mcg

Vitamin C0 mg

Vitamin A620 mcg

Vitamin E1.8 mg

Vitamin K3.2 mcg

Vitamin B60.9 mg

Vitamin B125.4 mcg

Thiamin (B1)5.2 mg

Riboflavin (B2)4.4 mg

Niacin (B3)35 mg

Folate904 mcg

Choline438 mg

Caffeine0 mg

Water985 g

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 36. The excerpt below is the record exactly as published.

Buttermilk Muffins 1 quart buttermilk 2 eggs 1 tablespoon sugar 4 cups sifted flour 2 tablespoons corn meal 1 teaspoon salt 1 teaspoon soda

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