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Corn Muffins

Name: Corn Muffins
Yield: 7 servings
Cuisine: American
Ingredients: One tablespoon (small) lard; one tablespoon (small) butter; two tablespoons (large) of yellow meal; one-half teaspoon of salt; two cups of milk; two cups of flour sifted with two teaspoons of baking powder

From Kirmess cook book, 1907

Serves 7

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

201Calories

6 gProtein

33 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories201 kcal

Protein6.4 g

Carbohydrates33 g

Fiber0.1 g

Sugars3.4 g

Total Fat6.3 g

Saturated Fat2.1 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol15 mg

Sodium194 mg

Potassium158 mg

Calcium93 mg

Iron2 mg

Magnesium19 mg

Phosphorus112 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A23 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.5 mg

Folate58 mcg

Choline14 mg

Caffeine0 mg

Water66 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 142. The excerpt below is the record exactly as published.

CORN MUFFINS. Mrs, Oarret Van Home, One tablespoon (small) lard, one tablespoon (small) butter, two tablespoons (large) of yellow meal, one- half teaspoon of salt, two cups of milk, two cups of flour sifted with two teaspoons of baking powder

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