Raised Corn-meal Muffins
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
464Calories
16 gProtein
35 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein16 g
Carbohydrates35 g
Fiber0 g
Sugars36 g
Total Fat29 g
Saturated Fat14 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol71 mg
Sodium185 mg
Potassium731 mg
Calcium600 mg
Iron0 mg
Magnesium58 mg
Phosphorus492 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline94 mg
Caffeine0 mg
Water429 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 37. The excerpt below is the record exactly as published.
Raised Corn-meal Muffins. Fried Potatoes. Jelly Toast. Sweetbread Pates. — Scald and blanch a pair of sweetbreads ; remove bits of skin and gristle ; chop rather coarsely, and stir into a cupful of white sauce ; season to taste. Have ready pastry shells made hot in the oven, and fill them with the sweetbreads. Send verv t/ hot to table. A few mushrooms chopped with the sweetbreads are a pleasant addition. liaised Corn -meal Muffins, — Two cups milk, two cups corn-meal, one tablespoonful white sugar, one tablespoonful lard, quarter yeast-cake
Cook this with the app: pantry check, scaling, and the assistant.