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Golden Corn Muffins
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Sufficient for twelve muffins.
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
858Calories
24 gProtein
128 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories858 kcal
Protein24 g
Carbohydrates128 g
Fiber6.8 g
Sugars26 g
Total Fat29 g
Saturated Fat4.6 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol201 mg
Sodium1994 mg
Potassium571 mg
Calcium586 mg
Iron7.3 mg
Magnesium116 mg
Phosphorus598 mg
Zinc3.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.9 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B121.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.2 mg
Folate148 mcg
Choline169 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 55. The excerpt below is the record exactly as published.
Golden Corn Muffins 1 cupful flour 1 cupful milk 2 tablespoonfuls Crisco 2 eggs 1 cupful yellow cornmeal 1 teaspoonful salt 3 tablespoonfuls sugar 3 teaspoonfuls baking powder
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