Corn-Flour or Rice-Flour Muffins

Name: Corn-Flour or Rice-Flour Muffins
Ingredients: 1 cup wheat flour; 1½ cups corn flour; 1½ cups rice flour

From Use and preparation of food, 1919

Presented as published in 1919. 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

1819Calories

37 gProtein

398 gCarbs

8 gFat

Full nutrition (30 nutrients)

Calories1819 kcal

Protein37 g

Carbohydrates398 g

Fiber12 g

Sugars2.6 g

Total Fat7.6 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1.1 g

Sodium12 mg

Potassium599 mg

Calcium36 mg

Iron15 mg

Magnesium131 mg

Phosphorus484 mg

Zinc4.7 mg

Copper0.8 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K0.4 mcg

Vitamin B60.4 mg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)21 mg

Folate535 mcg

Choline13 mg

Water57 g

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 86. The excerpt below is the record exactly as published.

i cup wheat flour. CORN-FLOUB OR RICE-FLOUR MUFFINS. Use standard proportions given above, with i cup wlieat flour and 11 cups corn flour, or IJ cups rice flour.

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