vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Golden Corn Muffins
From A calendar of dinners, with 615 recipes, 1913
Serves 2
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
No method was recorded for this recipe.
Nutrition per serving
786Calories
18 gProtein
127 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories786 kcal
Protein18 g
Carbohydrates127 g
Fiber6.8 g
Sugars26 g
Total Fat24 g
Saturated Fat3 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol15 mg
Sodium1923 mg
Potassium502 mg
Calcium558 mg
Iron6.4 mg
Magnesium110 mg
Phosphorus499 mg
Zinc3.2 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate125 mcg
Choline22 mg
Caffeine0 mg
Water121 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
Cook this with the app: pantry check, scaling, and the assistant.