Corn Muffins I

Name: Corn Muffins I
Ingredients: One and a half small cups of flour; half a small cup of Indian meal; one teaspoon of salt; one tablespoon of sugar; nearly a pint of milk; two beaten eggs; two full teaspoons of Royal baking powder

From Cooks in clover, 1889

Recipe attributed to Mrs. S. IV. Waterhouse.

Presented as published in 1889. 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

1497Calories

60 gProtein

201 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories1497 kcal

Protein60 g

Carbohydrates201 g

Fiber16 g

Sugars37 g

Total Fat53 g

Saturated Fat14 g

Monounsaturated Fat12 g

Polyunsaturated Fat20 g

Omega-30.1 g

Cholesterol430 mg

Sodium3382 mg

Potassium1614 mg

Calcium1499 mg

Iron17 mg

Magnesium359 mg

Phosphorus2159 mg

Zinc7.3 mg

Copper1.1 mg

Manganese2.9 mg

Vitamin D6.7 mcg

Vitamin C0.4 mg

Vitamin A316 mcg

Vitamin E1.5 mg

Vitamin K2.9 mcg

Vitamin B60.9 mg

Vitamin B123.5 mcg

Thiamin (B1)3.1 mg

Riboflavin (B2)2.1 mg

Niacin (B3)15 mg

Folate400 mcg

Choline428 mg

Caffeine0 mg

Water529 g

As published

This recipe was extracted from Cooks in clover (1889), page 29. The excerpt below is the record exactly as published.

wo tablespoons of sugar; two teaspoons of baking powder; flour to make a batter that will drop from the spoon. Mrs. Geo. E. Moyer. Muffins, III. — Two cups of milk, half a cup ofj sugar, two teaspoons of baking powder, salt. Add ! flour to make batter about the consistency of cake. Must be baked in a quick oven. Mrs. H. J. Jaqmth. Golden Muffins. — Two teacups of sweet milk, two eggs beaten very light, half a teaspoon of salt, one tablespoon of butter, one teaspoon of sugar, three teacups of flour, two teaspoons of Royal baking pow- der. Miss Kate Kennell. Graham Muffins.— Two eggs, one pint of milk, one cup of Graham flour, one cup of wheat flour, one teaspoon of salt. Bake in cups. Mrs. R. Inglis. Corn Muffins, I. — One and a half small cups of COOKS IN CLOVER. flour, half a small cup of Indian meal, filled with 1 flour ; one teaspoon of salt, one tablespoon of I sugar, nearly a pint of milk added to make a batter little thicker than batter cakes. Add two beaten eggs, and two full teaspoons of Royal baking pow- de

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