Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup full of yeast
- a small piece of butter
- a pint of corn mush
- a piece of butter
- a quart of boiling milk
- 73 mush muffins
- two eggs
- two eggs well beaten
- salt
Directions
Take some mealy potatoes, mash them fine in some flour, a small piece of butter, a little salt and some yeast ; when light, roll out in cakes : put them in pans, and set them aAvay to rise, and when light, bake.
FAMILY RECEIPT BOOK. 73
MUSH MUFFINS. Take a pint of corn mush, and when milk warm, put in a lump of butter, a little milk, two eggs, and flour enough to make a batter ; add a little salt and one cup full of yeast. Set to rise for three hours: bake in rings.
RICE MUFFINS. Take a cup full of boiled rice, and a piece of butter, the size of an egg; pour upon this a quart of boiling milk ; add a little salt and two eggs well beaten ; when cool, a tea-cup full of yeast and flour, enough to make a stifi" batter: when light, bake in rings.