Corn Meal Muffins

Name: Corn Meal Muffins
Ingredients: 2 cups of corn meal; % eup of flour; % cup of lard; 1 tablesponful sugar; 1 teaspoonful baking powder; % Paspooreal soda; % teaspoonful salt

From Carolina cookery from Quaker kitchens, 1924

Presented as published in 1924. 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

2424Calories

29 gProtein

312 gCarbs

115 gFat

Full nutrition (33 nutrients)

Calories2424 kcal

Protein29 g

Carbohydrates312 g

Fiber12 g

Sugars18 g

Total Fat115 g

Saturated Fat43 g

Monounsaturated Fat50 g

Polyunsaturated Fat15 g

Cholesterol103 mg

Sodium1660 mg

Potassium533 mg

Calcium283 mg

Iron7.5 mg

Magnesium118 mg

Phosphorus476 mg

Zinc2.6 mg

Copper0.3 mg

Manganese1 mg

Vitamin D2.7 mcg

Vitamin C0 mg

Vitamin A35 mcg

Vitamin E1 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.4 mg

Folate195 mcg

Choline81 mg

Caffeine0 mg

Water42 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 3. The excerpt below is the record exactly as published.

_% teaspoon baking powder 2 tablespoons butter Heat the milk nearly to boiling and gradually stir in the corn meal and cook until the consistency of mush. Add the baking powder, salt and the well beaten yolks of eggs. Add melted butter. Fold in the whites of eggs, beat well and put into a greased baking dish and bake thirty minutes in a slow oven. Serve in dish in which it is baked. —Mrs. Isla Marshall Kirby. EGG-BREAD 1 egg rounded) of lard 2 good sized cold biscuits 1 cup buttermilk % cup of corn meal 1% teaspoonful of soda 1 tablespoonful (a little Salt to taste Crumble the biscuit and scald with hot water. Add immediately the corn meal and lard, break in the egg and beat well. Stir the soda in the buttermilk and then add this, mixing well. Salt. —Mrs. A. E. W. Peele. CORN MEAL MUFFINS 2 cups of corn meal 1 teaspoonful baking % eup of flour powder % cup of lard % Paspooreal soda 1 tablesponful sugar % teaspoonful salt

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