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Rice and Meal Muffins
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
826Calories
24 gProtein
129 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories826 kcal
Protein24 g
Carbohydrates129 g
Fiber2.8 g
Sugars23 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol237 mg
Sodium854 mg
Potassium536 mg
Calcium661 mg
Iron8.3 mg
Magnesium70 mg
Phosphorus572 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A231 mcg
Vitamin E1 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1 mg
Niacin (B3)8 mg
Folate275 mcg
Choline188 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 12. The excerpt below is the record exactly as published.
RICE AND MEAL MUFFINS. Milk, iy± cups. Baking powder, 3 teaspoons. White cornmeal, 1 cup. Sugar, 2 tablespoons. Boiled rice, 1 cup. Salt, 1 teaspoon. Flour, 1 cup. Eggs, 2. Melted butter, 2 tablespoons
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