Combination Muffins

Name: Combination Muffins
Ingredients: 6 CUP CORN MEAL; 21% CUPS BOILING WATER; I TABLESPOON SUGAR; ¥%4CcUP EACH CORN, RYE AND WHEAT FLOURS; I TEASPOON SALT; I TABLESPOON BUTTER; 2 TEASPOONS BAKING POWDER; I EGG, WELL BEATEN

From Cooking with wholegrains, 1947

Presented as published in 1947. 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

4090Calories

78 gProtein

883 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories4090 kcal

Protein78 g

Carbohydrates883 g

Fiber45 g

Sugars29 g

Total Fat31 g

Saturated Fat2.5 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat8.9 g

Cholesterol31 mg

Sodium4684 mg

Potassium1548 mg

Calcium932 mg

Iron52 mg

Magnesium349 mg

Phosphorus1241 mg

Zinc7 mg

Copper0.7 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A104 mcg

Vitamin E1.2 mg

Vitamin K0 mcg

Vitamin B61.9 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)21 mg

Folate491 mcg

Choline96 mg

Caffeine0 mg

Water592 g

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 14. The excerpt below is the record exactly as published.

Combination Muffins 6 CUP CORN MEAL 21% CUPS BOILING WATER I TABLESPOON SUGAR ¥%4CcUP EACH CORN, RYE AND I TEASPOON SALT WHEAT FLOURS I TABLESPOON BUTTER 2 TEASPOONS BAKING POWDER I EGG, WELL BEATEN

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