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Bice Muffins

Name: Bice Muffins
Yield: 1 servings
Ingredients: One cup boiled rice; 2 eggs; 1 cup milk; 1/4 cup melted butter; 2 teaspoonfuls sugar; sufficient prepared flour to make a stiff batter

From European and American cuisine, 1914

Serves 1

(May be baked in a medium-hot oven.)

Presented as published in 1914. 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

707Calories

21 gProtein

20 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories707 kcal

Protein21 g

Carbohydrates20 g

Fiber0 g

Sugars20 g

Total Fat61 g

Saturated Fat35 g

Monounsaturated Fat18 g

Polyunsaturated Fat3.8 g

Omega-30.2 g

Cholesterol517 mg

Sodium241 mg

Potassium517 mg

Calcium369 mg

Iron1.8 mg

Magnesium42 mg

Phosphorus457 mg

Zinc2.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A606 mcg

Vitamin E2.4 mg

Vitamin K4.1 mcg

Vitamin B60.3 mg

Vitamin B122.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.4 mg

Folate49 mcg

Choline347 mg

Caffeine0 mg

Water300 g

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 365. The excerpt below is the record exactly as published.

Bice Muffins. — One cup boiled rice, 2 eggs, 1 cup milk, Y4 cup melted butter, 2 teaspoonf uls sugar, sufficient prepared flour to make a stiff batter

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