Mush Muffins

Name: Mush Muffins
Ingredients: One cup of milk, scalded; one cup of hominy, oatmeal, or other cooked cereal; one teaspoon of butter; one tablespoon of sugar; one-half teaspoon of salt; one-quarter of a yeast cake; about one pint of flour

From The home science cook book, 1902

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

1167Calories

38 gProtein

229 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories1167 kcal

Protein38 g

Carbohydrates229 g

Fiber1.4 g

Sugars24 g

Total Fat16 g

Saturated Fat4.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol40 mg

Sodium1266 mg

Potassium763 mg

Calcium352 mg

Iron15 mg

Magnesium116 mg

Phosphorus567 mg

Zinc3.3 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)18 mg

Folate424 mcg

Choline48 mg

Caffeine0 mg

Water241 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 15. The excerpt below is the record exactly as published.

Mush Muffins. One cup of milk, scalded, one cup of hominy, oat- meal, or other cooked cereal, one teaspoon of butter, one tablespoon of sugar, one-half teaspoon of salt, one- quarter of a yeast cake, about one pint of flour

Cook this with the app: pantry check, scaling, and the assistant.