Royal Corn Muffins

Name: Royal Corn Muffins
Ingredients: 1 pint Indian com meal; 1 pint flour; 1 tablespoon sugar; 1 teaspoon salt; 2 teaspoons Royal Baking Powder; 1 tablespoon butter or lard; 2 eggs; 1 pint milk

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

1528Calories

56 gProtein

232 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories1528 kcal

Protein56 g

Carbohydrates232 g

Fiber0 g

Sugars36 g

Total Fat42 g

Saturated Fat17 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol443 mg

Sodium3366 mg

Potassium1211 mg

Calcium1358 mg

Iron17 mg

Magnesium141 mg

Phosphorus1841 mg

Zinc5.2 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.4 mg

Vitamin K0.3 mcg

Vitamin B60.6 mg

Vitamin B123.5 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)17 mg

Folate448 mcg

Choline387 mg

Caffeine0 mg

Water531 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 9. The excerpt below is the record exactly as published.

Royal Corn Muffins. — 1 pint Indian com meal, 1 pint flour, 1 tablespoon sugar, 1 tea¬ spoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 2 eggs, 1 pint milk. Sift together com meal, flour, sugar, salt, and powder; rub in the shortening, add eggs, beaten, and milk; mix into batter of consistence of cup cake; muffin-pans to be cold and well greased, then fill %. Bake in hot oven 15 minutes. English Muffins. — 1 quart flour, y tea¬ spoon sugar, 1 teaspoon salt

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