vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Corn-Meal Muffins
From Kirmess cook book, 1907
Serves 2
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
764Calories
17 gProtein
156 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories764 kcal
Protein17 g
Carbohydrates156 g
Fiber0 g
Sugars106 g
Total Fat21 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol232 mg
Sodium5441 mg
Potassium343 mg
Calcium457 mg
Iron5 mg
Magnesium39 mg
Phosphorus389 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.4 mg
Folate124 mcg
Choline169 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 143. The excerpt below is the record exactly as published.
CORN-MEAL MUFFINS. Mrs. William C. Wescott One cup sugar, two large tablespoons of melted but- ter, two eggs, one cup milk, one cup of corn-meal, one cup of flour, two heaping teaspoons of baking pow- der and pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.