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Corn Muffins
From Miss Parloa's kitchen companion, 1887
Serves 3
Yields a dozen and a half muffins.
Presented as published in 1887. 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
647Calories
19 gProtein
126 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein19 g
Carbohydrates126 g
Fiber2 g
Sugars19 g
Total Fat15 g
Saturated Fat2.9 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol98 mg
Sodium935 mg
Potassium397 mg
Calcium439 mg
Iron6.1 mg
Magnesium57 mg
Phosphorus397 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A71 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.3 mg
Folate157 mcg
Choline75 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 427. The excerpt below is the record exactly as published.
Corn Muffins. For a dozen and a half muffins use three gills of milk, one pint of flour, half a pint of corn meal, three table- spoonfuls of sugar, two of butter, three teaspoonfuls of baking-powder, and half a teaspoonful of salt. Mix the dry ingredients. Beat the yolks and whites of the eggs
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