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Corn Muffins, No. I

Name: Corn Muffins, No. I
Yield: 12 servings
Ingredients: Three eggs; Two cupfuls of sweet milk; One cupful of flour; Two cupfuls of Indian meal; Two table-spoonfuls of butter; Four table-spoonfuls of sugar; One tea-spoonful of salt; Three tea-spoonfuls of baking powder

From The Pattern cook-book, 1890

Serves 12

Presented as published in 1890. 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

180Calories

6 gProtein

18 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories180 kcal

Protein6.4 g

Carbohydrates18 g

Fiber5.5 g

Sugars4.5 g

Total Fat12 g

Saturated Fat1.1 g

Monounsaturated Fat2 g

Polyunsaturated Fat6 g

Omega-30 g

Cholesterol52 mg

Sodium336 mg

Potassium195 mg

Calcium126 mg

Iron2.1 mg

Magnesium83 mg

Phosphorus189 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0.3 mcg

Vitamin C0.1 mg

Vitamin A20 mcg

Vitamin E0.2 mg

Vitamin K0.9 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate40 mcg

Choline52 mg

Caffeine0 mg

Water12 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 160. The excerpt below is the record exactly as published.

CORN MUFFINS, NO. I. Three eggs. Two cupfuls of sweet milk. One cupful of flour. Two cupfuls of Indian meal. Two table-spoonfuls of butter. Four table-spoonfuls of sugar. One tea-spoonful of salt. Three tea-spoonfuls of baking powder

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