Corn Meal Muffins

Name: Corn Meal Muffins
Ingredients: One cup boiled rice; i of flour; ^ of milk; 2 eggs; 2 tablespoonfuls corn meal; i of melted butter; i (heaping) of sugar; 2 of Cameo baking powder; i of salt

From Delicate dishes, 1896

Mrs. J. Y. Scammon.

Presented as published in 1896. 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

3070Calories

33 gProtein

322 gCarbs

191 gFat

Full nutrition (34 nutrients)

Calories3070 kcal

Protein33 g

Carbohydrates322 g

Fiber0.8 g

Sugars207 g

Total Fat191 g

Saturated Fat114 g

Monounsaturated Fat55 g

Polyunsaturated Fat8.7 g

Omega-30.7 g

Cholesterol850 mg

Sodium3491 mg

Potassium577 mg

Calcium807 mg

Iron10 mg

Magnesium74 mg

Phosphorus722 mg

Zinc3.1 mg

Copper0.3 mg

Manganese1 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A1674 mcg

Vitamin E6.1 mg

Vitamin K15 mcg

Vitamin B60.4 mg

Vitamin B121.9 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.3 mg

Niacin (B3)8.9 mg

Folate260 mcg

Choline358 mg

Caffeine0 mg

Water233 g

As published

This recipe was extracted from Delicate dishes (1896), page 17. The excerpt below is the record exactly as published.

CORN MEAL MUFFINS. One cup boiled rice, i of flour, ^ of milk, 2 eggs, 2 tablespoonfuls corn meal, i of melted butter, i (heap- ing) of sugar, 2 of Cameo baking powder, i of salt

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