Corn Meal Muffins
From Luncheons, breakfasts, simple dinners and carving, 1905
Adjust baking time as needed.
Presented as published in 1905. 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
1602Calories
51 gProtein
275 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1602 kcal
Protein51 g
Carbohydrates275 g
Fiber12 g
Sugars29 g
Total Fat31 g
Saturated Fat13 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat5 g
Omega-30.1 g
Cholesterol430 mg
Sodium1290 mg
Potassium1317 mg
Calcium1187 mg
Iron6.2 mg
Magnesium173 mg
Phosphorus1195 mg
Zinc5.4 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A350 mcg
Vitamin E1.7 mg
Vitamin K0.3 mcg
Vitamin B61 mg
Vitamin B123.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)3.7 mg
Folate141 mcg
Choline408 mg
Caffeine0 mg
Water541 g
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 14. The excerpt below is the record exactly as published.
two eggs light, add two tablespoon- fuls of melted butter, one pint of milk. Beat in one pint of flour in which have been two teaspoonfuls of baking powder, beat hard. Sometimes more flour may be needed. Make stiff batter, bake in a muffln ring twenty minutes. 35 Fine Muffins — Beat two eggs separately, add to the yelks one pint of milk, then half the flour, beat well, then the rest of the flour, a little salt, last of all the whites of the eggs. Bake two- minutes in well greased tins. Corn Meal Muffins
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