Cornmeal Muffins
From Domestic science, principles and application, 1914
Basis for 2 girls, Yi 'rule.
Presented as published in 1914. 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
1556Calories
39 gProtein
291 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1556 kcal
Protein39 g
Carbohydrates291 g
Fiber8.5 g
Sugars22 g
Total Fat25 g
Saturated Fat11 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol230 mg
Sodium2714 mg
Potassium736 mg
Calcium995 mg
Iron19 mg
Magnesium127 mg
Phosphorus866 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E1.2 mg
Vitamin K1.1 mcg
Vitamin B60.6 mg
Vitamin B121.1 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)19 mg
Folate677 mcg
Choline190 mg
Caffeine0 mg
Water185 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 55. The excerpt below is the record exactly as published.
Cornmeal Muffins 1^ c. cornmeal 1 tbsp. melted butter . 1 c. flour yi tsp. salt 3 tsp. baking powder M c. milk 1 tbsp. sugar 1 egg
Cook this with the app: pantry check, scaling, and the assistant.