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Corn Meal Muffins
From The Monmouth Baptist ladies' 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
685Calories
23 gProtein
124 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein23 g
Carbohydrates124 g
Fiber1.5 g
Sugars19 g
Total Fat22 g
Saturated Fat3.9 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol232 mg
Sodium594 mg
Potassium439 mg
Calcium460 mg
Iron7.1 mg
Magnesium60 mg
Phosphorus462 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A123 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.9 mg
Folate186 mcg
Choline172 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 111. The excerpt below is the record exactly as published.
CORN MEAL MUFFINS. Two tablespoons butter, two tablespoons sugar, one and a half cups of flour, one-half cup corn meal, one full cup milk, two teaspoons baking powder, two eggs, salt
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