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Corn Muffins
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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
No method was recorded for this recipe.
Nutrition per serving
796Calories
25 gProtein
118 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories796 kcal
Protein25 g
Carbohydrates118 g
Fiber13 g
Sugars42 g
Total Fat27 g
Saturated Fat5.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol143 mg
Sodium593 mg
Potassium741 mg
Calcium598 mg
Iron7.6 mg
Magnesium202 mg
Phosphorus673 mg
Zinc3.7 mg
Copper0.7 mg
Manganese1.7 mg
Vitamin D2.2 mcg
Vitamin C0.2 mg
Vitamin A105 mcg
Vitamin E0.9 mg
Vitamin K2.1 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.4 mg
Folate193 mcg
Choline167 mg
Caffeine0 mg
Water182 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 13. The excerpt below is the record exactly as published.
Corn Muffins One cup Indian meal, two cups white flour, one-half cup sugar, three teaspoons baking powder, two cups milk, two eggs well beaten
Cook this with the app: pantry check, scaling, and the assistant.