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Corn Meal Muffins

Name: Corn Meal Muffins
Yield: 1 servings
Ingredients: One and a half cups white meal; salt; two tablespoons sugar; three eggs; one-third cup flour; two tablespoons baking powder; milk to thin until like pancake batter

From The Landmarks club cook book, 1903

Serves 1

Presented as published in 1903. 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

492Calories

24 gProtein

67 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories492 kcal

Protein24 g

Carbohydrates67 g

Fiber0.1 g

Sugars27 g

Total Fat16 g

Saturated Fat5.2 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol561 mg

Sodium3045 mg

Potassium307 mg

Calcium1688 mg

Iron7.9 mg

Magnesium39 mg

Phosphorus950 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A248 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2.9 mg

Folate137 mcg

Choline445 mg

Caffeine0 mg

Water142 g

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 128. The excerpt below is the record exactly as published.

CORN MEAL MUFFINS. One and a half cups white meal, scalded until mush. When cool add salt, two tablespoons sugar, three eggs, one-third cup bread, rolls, etc. 219 flour, two tablespoons baking powder, milk to thin until like pancake batter

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