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Corn Muffins with Yeast

Name: Corn Muffins with Yeast
Yield: 3 servings
Ingredients: 1 cake compressed yeast; 2 eggs, well beaten; 2 cups milk, scalded and cooled; 21/2 cups com meal; 2 level tablespoons brown sugar; 1 cup sifted white flour; 4 level tablespoons lard or butter; 1 teaspoon salt

From The Institute cook book, 1913

Serves 3

If prepared over night use only one fourth cake of yeast, and an extra half teaspoon of salt.

Presented as published in 1913. 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

907Calories

20 gProtein

154 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories907 kcal

Protein20 g

Carbohydrates154 g

Fiber6.8 g

Sugars19 g

Total Fat23 g

Saturated Fat13 g

Monounsaturated Fat6 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol58 mg

Sodium856 mg

Potassium558 mg

Calcium226 mg

Iron3.9 mg

Magnesium76 mg

Phosphorus371 mg

Zinc2.8 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D1.6 mcg

Vitamin C0 mg

Vitamin A189 mcg

Vitamin E0.8 mg

Vitamin K1.4 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5 mg

Folate176 mcg

Choline51 mg

Caffeine0 mg

Water172 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 107. The excerpt below is the record exactly as published.

CORN MUFFINS WITH YEAST 1 cake compressed yeast 2 eggs, well beaten 2 cups milk, scalded and cooled 21/2 cups com meal 2 level tablespoons brown sugar 1 cup sifted white flour 4 level tablespoons lard or butter 1 teaspoon salt

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