Potato Corn Meal Muffins

Name: Potato Corn Meal Muffins
Ingredients: 2 tablespoons fat; 1 egg well beaten; 1 cup milk; 1 cup mashed potatoes; 1 cup corn meal; 4 teaspoons baking powder; 1 teaspoon salt

From War cook book, 1918

Presented as published in 1918. 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

1051Calories

30 gProtein

172 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories1051 kcal

Protein30 g

Carbohydrates172 g

Fiber11 g

Sugars18 g

Total Fat27 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat4.1 g

Omega-30.2 g

Cholesterol245 mg

Sodium5071 mg

Potassium1289 mg

Calcium1455 mg

Iron5.2 mg

Magnesium122 mg

Phosphorus1029 mg

Zinc3.4 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3.6 mcg

Vitamin C0.2 mg

Vitamin A297 mcg

Vitamin E1.5 mg

Vitamin K5.6 mcg

Vitamin B60.8 mg

Vitamin B122.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4.2 mg

Folate84 mcg

Choline240 mg

Caffeine0 mg

Water451 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 5. The excerpt below is the record exactly as published.

POTATO CORN MEAL MUFFINS. 2 tablespoons fat 1 egg well beaten 1 cup milk 1 cup mashed potatoes 1 cup corn meal 4 teaspoons baking powder 1 teaspoon salt

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