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Muffins, Corn
From Harper's cook book encyclopædia, 1902
Serves 6
Should be done in fifteen minutes.
Presented as published in 1902. 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
193Calories
4 gProtein
41 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories193 kcal
Protein4 g
Carbohydrates41 g
Fiber1.5 g
Sugars4.9 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0.5 mg
Sodium549 mg
Potassium75 mg
Calcium97 mg
Iron1.5 mg
Magnesium15 mg
Phosphorus85 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A4.2 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate43 mcg
Choline5.2 mg
Caffeine0 mg
Water9.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 43. The excerpt below is the record exactly as published.
Muffins, Corn. — Mix thoroughly together a cup of corn meal, a cup of wheat flour, two teaspoonfuls of baking-powder, and one of salt. Add two table-spoonfuls of granulated sugar, and, when you have stirred this in, pour upon the mixture enough milk to make a very stiff batter ; then beat into this three well-whipped eggs
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