vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice and Corn Muffins
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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
923Calories
22 gProtein
133 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories923 kcal
Protein22 g
Carbohydrates133 g
Fiber6.1 g
Sugars8.6 g
Total Fat33 g
Saturated Fat18 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol258 mg
Sodium3405 mg
Potassium483 mg
Calcium712 mg
Iron3.6 mg
Magnesium74 mg
Phosphorus578 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E1.4 mg
Vitamin K2 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate71 mcg
Choline187 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 65. The excerpt below is the record exactly as published.
Rice and Corn Muffins 1 cup corn meal 2 teaspoons baking powder 1 cup cold cooked rice J cup milk 1 teaspoon salt 1 egg 2 tablespoons melted butter
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