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Corn Muffins

Name: Corn Muffins
Yield: 4 servings
Cuisine: American
Ingredients: One pint of flour; one of Indian meal; one-third of a cupful of sugar; one teaspoonful of soda; two of cream of tartar; two eggs; a pint of milk; one tablespoonful of melted butter

From Miss Parloa's new cook book and marketing guide, 1880

Serves 4

Two dozen muffins can be made with the quantities given.

Presented as published in 1880. 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

753Calories

25 gProtein

90 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories753 kcal

Protein25 g

Carbohydrates90 g

Fiber16 g

Sugars23 g

Total Fat35 g

Saturated Fat6.9 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat18 g

Omega-30 g

Cholesterol115 mg

Sodium103 mg

Potassium1194 mg

Calcium330 mg

Iron7.5 mg

Magnesium270 mg

Phosphorus626 mg

Zinc3.9 mg

Copper0.9 mg

Manganese2 mg

Vitamin D1.7 mcg

Vitamin C0.4 mg

Vitamin A102 mcg

Vitamin E0.6 mg

Vitamin K2.9 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6.2 mg

Folate164 mcg

Choline143 mg

Caffeine0 mg

Water137 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 180. The excerpt below is the record exactly as published.

Corn Muffins. One pint of flour, one of Indian meal, one-third of a cup- ful of sugar, one teaspoonful of soda, two of cream of tartar, two eggs, a pint of milk, one table -spoonful of melted butte

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