Americangluten-freenut-freesoy-freefish-freeshellfish-free
Southern Corn Muffins
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Serve warm, wrapped in napkins.
Presented as published in 1907. 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
785Calories
21 gProtein
139 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories785 kcal
Protein21 g
Carbohydrates139 g
Fiber5.6 g
Sugars27 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol125 mg
Sodium302 mg
Potassium569 mg
Calcium299 mg
Iron6.8 mg
Magnesium74 mg
Phosphorus400 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A170 mcg
Vitamin E0.7 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.4 mg
Folate326 mcg
Choline122 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 65. The excerpt below is the record exactly as published.
Southern Com Muffins To 1 pt buttermilk add 1 level teasp soda, 1 pt cornmeal, 1 teasp lard or butter, 1 beaten egg, and a little salt and sugar
Cook this with the app: pantry check, scaling, and the assistant.