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TENNESSEE MUFFINS
From Original White House Cookbook, 1887
Serves 3
Presented as published in 1887. 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
889Calories
26 gProtein
161 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories889 kcal
Protein26 g
Carbohydrates161 g
Fiber4.1 g
Sugars14 g
Total Fat15 g
Saturated Fat6.6 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol153 mg
Sodium1367 mg
Potassium554 mg
Calcium500 mg
Iron6.9 mg
Magnesium80 mg
Phosphorus522 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A148 mcg
Vitamin E0.7 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.9 mg
Folate181 mcg
Choline137 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 164. The excerpt below is the record exactly as published.
TENNESSEE MUFFINS. One pint of corn meal, one pint of flour, one tablespoonful of sugar, one teaspoonful of salt, three of baking powder, one tablespoonful of lard or butter, two eggs and a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.