Rice Muffins

Ingredients

• five tablespoonfuls of corn meal
• five tablespoonfuls of boiled rice
• six tablespoonfuls of flour
• two eggs, well beaten
• a teaspoonful of soda
• mixed with sour milk enough to make a good batter.

Method

1. 1

   Combine all ingredients to form a batter.

2. 2

   Bake in greased muffin pans until done.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 49. The excerpt below is the record exactly as published.

Rice Muffins Take five tablespoonfuls of corn meal, five table- spoonfuls of boiled rice, six tablespoonfuls of flour and two eggs, well beaten ; make into a batter, with a tea- spoonful of soda, mixed with sour milk enough to make a good batter. Corn MeaJ Muffins, No. 1 One egg, well-beaten ; to this add one teacupful of buttermilk ; then one pint of corn meal, one teaspoonful of salt and another teacupful of buttermilk, with one even teaspoonful of soda, sifted and stirred in well. Place pans (iron preferred) on top of range or stove; place in each division a teaspoonful of melted lard and let come to a boiling point; when a blue smoke rises, fill each division half full; let rise while on top of range; then place in the oven and bake quickly. THE NEW ANNIE DENNIS COOK BOOK 93 Corn Meal Muffins, No. 2 One tablespoonful of butter, two teacupf uls of corn meal, four eggs, two heaping teaspoonfuls of baking powder, one level spoonful of salt and three teacupfuls of sweet milk. Beat the eggs thoroughly, add the milk, then sift in the meal, sugar and baking powder. Beat thoroughly, and cook in hot, slightly greased muffin pans. Gems One cup of meal, one cup of flour, one cup of sour milk and one-half cup of sugar, one tablespoonful of butter or lard, one teaspoonful of salt, two-thirds of a teaspoonful of soda

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