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Marcellus's Corn Muffins (No. 1)
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
503Calories
13 gProtein
74 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories503 kcal
Protein13 g
Carbohydrates74 g
Fiber3.1 g
Sugars13 g
Total Fat16 g
Saturated Fat7.5 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat1.9 g
Cholesterol33 mg
Sodium845 mg
Potassium441 mg
Calcium283 mg
Iron0.9 mg
Magnesium50 mg
Phosphorus285 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A123 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate36 mcg
Choline46 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 9. The excerpt below is the record exactly as published.
MARCELLUS'S CORN MUFFINS (No. 1) 1 pint buttermilk, ^ pint corn meal, 1 teaspoon soda, ^ teaspoon salt, 1 tablespoon melted lard
Cook this with the app: pantry check, scaling, and the assistant.