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Corn Muffins

Name: Corn Muffins
Yield: 12 servings
Cuisine: American
Ingredients: one quart sifted Indian meal; a heaping tea-spoon butter; one quart milk; a salt-spoon salt; a third cup yeast; a table-spoon of molasses

From Buckeye cookery, 1892

Serves 12

Presented as published in 1892. 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

67Calories

4 gProtein

7 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories67 kcal

Protein4.3 g

Carbohydrates6.8 g

Fiber1.1 g

Sugars5.2 g

Total Fat3.2 g

Saturated Fat1.6 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol11 mg

Sodium842 mg

Potassium187 mg

Calcium105 mg

Iron0.2 mg

Magnesium16 mg

Phosphorus109 mg

Zinc0.7 mg

Copper0 mg

Manganese0 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A26 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.8 mg

Folate97 mcg

Choline16 mg

Caffeine0 mg

Water72 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 24. The excerpt below is the record exactly as published.

Corx MUFFINS. : “One quart sifted Indian meal, a heaping tea-spoon butter!) one quart milk, a salt-spoon salt, a third cup yeast, a table-spoon of molasses

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