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Molasses Corn Muffins
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
637Calories
14 gProtein
135 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein14 g
Carbohydrates135 g
Fiber3.8 g
Sugars33 g
Total Fat4.6 g
Saturated Fat1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol93 mg
Sodium1350 mg
Potassium824 mg
Calcium503 mg
Iron6 mg
Magnesium146 mg
Phosphorus339 mg
Zinc1.3 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A51 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate91 mcg
Choline87 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 20. The excerpt below is the record exactly as published.
MOLASSES CORN MUFFINS VA Cups Corn Meal % Cup Flour 3 Teaspoons Baking Powder 2 Tablespoons Fat Vz Teaspoon Salt 1 Egg !4 Cup Molasses 1 Cup Water Mix and sift the dry ingredients. Add the egg well beaten, molasses, water and fat. Beat well. Bake in hot oven. CEREAL GEMS OR BREAD Contributed by Albers Bros. Milling Company, manufacturers of "Hygeno" Flour. 1 Cup Oats 1 Cup Warm Water (not hot) Vz Teaspoon Salt 14 Cup Vegetable Shortening 1-3 Cup Brown Sugar 2 Eggs 4 Teaspoons Baking Powder Vz Cup Hot Water or Milk 1 Cup Corn Meal
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