Muffins made with Rice
From The encyclopaedia of practical cookery, 1892
Serves 8
Ensure muffins are spaced apart in the baking pan.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 555. The excerpt below is the record exactly as published.
Muffins made with Rice. — To 1 pint of soft-boiled rice add 4 pint of milk, six well-beaten eggs, 2oz. of butter, and flour enough to stiffen it to the consistency of pound-cake batter
Cook this with the app: pantry check, scaling, and the assistant.