Cornmeal Muffins

Name: Cornmeal Muffins
Ingredients: 3 tbsp. cornmeal; + tsp. sugar; 1 tbsp. flour; 24 tbsp. thick sour milk; 1-12 tsp. soda (scant); 1 tsp. egg; 3 tsp. salt; 1 tsp. butter (melted)

From Lillian Massey school recipes, 1913

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

140Calories

3 gProtein

29 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories140 kcal

Protein3.4 g

Carbohydrates29 g

Fiber1.1 g

Sugars1.5 g

Total Fat4.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium7009 mg

Potassium58 mg

Calcium10 mg

Iron1.8 mg

Magnesium12 mg

Phosphorus46 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A8.1 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.9 mg

Folate71 mcg

Choline17 mg

Caffeine0 mg

Water8.5 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 56. The excerpt below is the record exactly as published.

CORNMEAL MUFFINS. 3 tbsp. cornmeal. + tsp. sugar. 1 tbsp. flour. 24 tbsp. thick sour milk. 1-12 tsp. soda (scant). 1 tsp. egg. 3 tsp. salt. 1 tsp. butter (melted)

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