Ryzon New England Corn Muffins
From Ryzon baking book, 1916
Sufficient for twelve muffins.
Presented as published in 1916. 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
1702Calories
32 gProtein
334 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories1702 kcal
Protein32 g
Carbohydrates334 g
Fiber6.1 g
Sugars163 g
Total Fat27 g
Saturated Fat13 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol244 mg
Sodium2572 mg
Potassium3165 mg
Calcium689 mg
Iron14 mg
Magnesium503 mg
Phosphorus623 mg
Zinc3.7 mg
Copper1.1 mg
Manganese3.3 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A267 mcg
Vitamin E1.1 mg
Vitamin K1.1 mcg
Vitamin B61.7 mg
Vitamin B121.8 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.6 mg
Folate171 mcg
Choline228 mg
Caffeine0 mg
Water315 g
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 9. The excerpt below is the record exactly as published.
RYZON NEW ENGLAND CORN MUFFINS I level cupful (6 ounces) com meal. ^ cupful (3 ounces) flour. 3 level teaspoonfuls Ryzon. I level teaspoonf ul salt. }i cupful (4 tablespoonfuls) molasses — or — 2 level tablespoonfuls (i ounce) sugar. I cupful (yi pint) milk. I egg, well beaten. 1 tablespoonful {yi ounce) melted butter. Sift together the com meal, flour, Ryzon, sugar (if used), and salt. Mix thoroughly milk and molasses (if used in place of sugar). Add to dry ingredients slowly, then add egg and melted butter. Bake in muffin tins t-v^enty-five minutes. Sufficient for twelve muffins. RYZON EGG CORN BREAD 2 level teaspoonfuls Ryzon. I level cupful (6 ounces) corn meal
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