American
Corn Muffins
From A text-book of cooking, 1915
No additional notes provided.
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
Nutrition per serving
1278Calories
44 gProtein
229 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1278 kcal
Protein44 g
Carbohydrates229 g
Fiber3.1 g
Sugars19 g
Total Fat21 g
Saturated Fat8.5 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol230 mg
Sodium4198 mg
Potassium988 mg
Calcium1430 mg
Iron14 mg
Magnesium129 mg
Phosphorus1089 mg
Zinc4.1 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A206 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B122.4 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.6 mg
Niacin (B3)14 mg
Folate348 mcg
Choline219 mg
Caffeine0 mg
Water388 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 89. The excerpt below is the record exactly as published.
CORN MUFFINS 1$ cupfuls flour i teaspoonful salt } cupful corn meal 1 egg 3 J teaspoonfuls baking powder 1 J cupfuls milk
Cook this with the app: pantry check, scaling, and the assistant.