Corn Muffins

Name: Corn Muffins
Ingredients: 1^ cupfuls of white flour; 1| cupfuls of yellow meal; 2 cupfuls of sugar; 2 cupfuls of milk; 2 tablespoonfuls of butter; 1 tablespoonful of salt; 2 teaspoonfuls of baking-powder; 2 eggs

From Luncheons, 1902

This quantity makes one dozen large muffins.

Presented as published in 1902. 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

2387Calories

64 gProtein

456 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories2387 kcal

Protein64 g

Carbohydrates456 g

Fiber14 g

Sugars129 g

Total Fat54 g

Saturated Fat13 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol493 mg

Sodium8291 mg

Potassium1494 mg

Calcium1231 mg

Iron15 mg

Magnesium196 mg

Phosphorus1324 mg

Zinc6.9 mg

Copper0.6 mg

Manganese2 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A342 mcg

Vitamin E2.3 mg

Vitamin K0.9 mcg

Vitamin B61 mg

Vitamin B123.5 mcg

Thiamin (B1)2 mg

Riboflavin (B2)2.1 mg

Niacin (B3)14 mg

Folate437 mcg

Choline421 mg

Caffeine0 mg

Water560 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 77. The excerpt below is the record exactly as published.

CORN-MUFFINS 1:^ eupfuls of wliite flour, 1|- eupfuls of yellow meal, ■J cupful of sugar, 2 eupfuls of milk, 2 tablespoonfuls of butter, 1 tablespoonful of salt, 2 teaspoonfuls of baking-powder, 2 eggs

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