Corn Muffins

Name: Corn Muffins
Ingredients: One cup of flour; one cup of corn meal; one cup of milk; two tablespoonfuls of sugar; one-half teaspoonful of soda; one teaspoonful of cream of tartar; one-half teaspoonful of salt; one-half tablespoonful melted butter; one egg

From On habits and manners, 1888

Presented as published in 1888. 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

1415Calories

39 gProtein

261 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories1415 kcal

Protein39 g

Carbohydrates261 g

Fiber6.1 g

Sugars40 g

Total Fat23 g

Saturated Fat9.8 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol230 mg

Sodium1347 mg

Potassium1635 mg

Calcium359 mg

Iron9.9 mg

Magnesium119 mg

Phosphorus638 mg

Zinc3.6 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A221 mcg

Vitamin E1 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)10 mg

Folate271 mcg

Choline205 mg

Caffeine0 mg

Water284 g

As published

This recipe was extracted from On habits and manners (1888) by M. F. Armstrong, page 81. The excerpt below is the record exactly as published.

CORN MUFFINS. One cup of flour, one cup of corn meal, one cup of milk, two tablespoonfuls of sugar, one-half teaspoonful of soda, one teaspoonful of cream of tartar, one-half teaspoonful of salt, one-half tablespoonful melted butter; one egg

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