Creole Rice Muffins

Name: Creole Rice Muffins
Ingredients: two small cups wheat flour; one tablespoonful sugar; a half teaspoonful of ARM AND HAMMER SODA; one teaspoonful cream of tartar; a pinch of salt; one heaping tablespoonful butter; a half pint milk; one cup boiled rice (soft); one or two eggs

From Arm & Hammer Soda book of valuable recipes, 1900

Presented as published in 1900. 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

As published

This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 6. The excerpt below is the record exactly as published.

CREOLE RICE MUFFINS. Sift together several times two small cups wheat flour, one table¬ spoonful sugar, a half teaspoonful of ARM AND HAMMER SODA (or Saleratus), one teaspoonful cream of tartar and a pinch of salt. Rub in dry one heaping tablespoonful butter and moisten with a half pint milk. Add one cup boiled rice (soft) and one or two eggs. Bake in gem-tins or muffin rings, and in a quick oven. OPEN Y0l)R MOUTH SNO WAFFLES. Two eggs, one pint of sour milk, butter the size of an egg; one teaspoon¬ ful of ARM AND HAMMER SODA (or Saleratus), a little salt and enough sifted flour to make a batter. Beat the white of an egg separately and add last. Dissolve the soda in milk as usual. WAFFLES and GRIDDLE CAKES can be made of the same proportions and consistency; but MUFFINS, SALLY LUNN or JOHNNY CAKE need to be a little stiffer. FEATHERWEIGHT GRIDDLE CAKES. Beat two eggs, half teaspoonful salt, one tablespoonful sugar

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