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Corn Muffins

Name: Corn Muffins
Yield: 10 servings
Cuisine: American
Ingredients: 2 lbs. wheat flour; 1 lb. cornmeal; 12 ozs. sugar; 2 ozs. baking powder; 8 ozs. butter; 8 eggs; salt; 2% pints of milk

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 10

Presented as published in 1907. 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

764Calories

21 gProtein

147 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories764 kcal

Protein21 g

Carbohydrates147 g

Fiber4 g

Sugars41 g

Total Fat28 g

Saturated Fat3.9 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol216 mg

Sodium712 mg

Potassium444 mg

Calcium529 mg

Iron7.9 mg

Magnesium58 mg

Phosphorus473 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A103 mcg

Vitamin E0.9 mg

Vitamin K0.4 mcg

Vitamin B60.3 mg

Vitamin B121 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)7.8 mg

Folate268 mcg

Choline153 mg

Caffeine0 mg

Water158 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 146. The excerpt below is the record exactly as published.

CORN MUFFINS. 2 lbs. wheat flour, 1 lb. cornmeal, 12 ozs. sugar, 2 ozs. baking powder, 8 ozs. butter, 8 eggs, salt, 2% pints of milk

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