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Boiled Rice Muffins
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
655Calories
23 gProtein
124 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories655 kcal
Protein23 g
Carbohydrates124 g
Fiber0 g
Sugars12 g
Total Fat19 g
Saturated Fat3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol139 mg
Sodium6112 mg
Potassium415 mg
Calcium848 mg
Iron9.6 mg
Magnesium59 mg
Phosphorus570 mg
Zinc1.9 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.7 mg
Folate237 mcg
Choline95 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 53. The excerpt below is the record exactly as published.
BOILED RICE MUFFINS— To make muffins with cooked rice, sift two and one-quarter cups of flour twice with five level teaspoons of baking powder, one rounding tablespoon of sugar, and a saltspoon of salt. Put in one well beaten egg, half a cup of milk, and three-quarters cup of boiled rice mixed with another half cup of milk, and two tablespoons of melted butter
Cook this with the app: pantry check, scaling, and the assistant.