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Corn-Meal Muffins

Name: Corn-Meal Muffins
Yield: 2 servings
Cuisine: American
Ingredients: One and one-half cups of corn-meal; the same of flour; 2 tea-spoonfuls of baking powder; ^ cup of sugar; j4 tea-spoonful of salt; i table-spoonful of melted butter; 2 eggs; milk enough to make a stiff batter

From Dr. M'Millan's formulas and domestic guide, 1882

Serves 2

Presented as published in 1882. 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

571Calories

17 gProtein

100 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories571 kcal

Protein17 g

Carbohydrates100 g

Fiber0 g

Sugars26 g

Total Fat12 g

Saturated Fat5.2 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol202 mg

Sodium840 mg

Potassium219 mg

Calcium324 mg

Iron6.7 mg

Magnesium34 mg

Phosphorus312 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A130 mcg

Vitamin E0.7 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6.4 mg

Folate174 mcg

Choline150 mg

Caffeine0 mg

Water60 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 98. The excerpt below is the record exactly as published.

CORN-MEAL MUFFINS. One and one-half cups of corn-meal, the same of flour, 2 tea-spoonfuls of baking powder, ^ cup of sugar, j4 tea-spoonful of salt, i table-spoonful of melted butter, 2 eggs, milk enough to make a stiff batter

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