Corn Meal Muffins

Name: Corn Meal Muffins
Ingredients: I cup corn meal; 2 tablespoons melted butter; % cup white flour; 2 tablespoons white sugar; I cup sweet milk; 2 teaspoons baking powder; I heaping teaspoon salt; 2 eggs

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

Presented as published in 1895. 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

1248Calories

30 gProtein

201 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories1248 kcal

Protein30 g

Carbohydrates201 g

Fiber7.6 g

Sugars28 g

Total Fat35 g

Saturated Fat17 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.5 g

Omega-30.1 g

Cholesterol430 mg

Sodium3431 mg

Potassium464 mg

Calcium603 mg

Iron7.7 mg

Magnesium81 mg

Phosphorus621 mg

Zinc3 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A361 mcg

Vitamin E2.1 mg

Vitamin K2.4 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)5.4 mg

Folate201 mcg

Choline319 mg

Caffeine0 mg

Water106 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 5. The excerpt below is the record exactly as published.

Corn Meal Muffins. I cup corn meal 2 tablespoons melted butter % cup white flour 2 tablespoons white sugar I cup sweet milk 2 teaspoons baking powder I heaping teaspoon salt 2 eggs

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