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Rice Muffins
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
1028Calories
31 gProtein
153 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1028 kcal
Protein31 g
Carbohydrates153 g
Fiber0 g
Sugars6.1 g
Total Fat33 g
Saturated Fat17 g
Monounsaturated Fat9 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol258 mg
Sodium1178 mg
Potassium515 mg
Calcium481 mg
Iron12 mg
Magnesium72 mg
Phosphorus529 mg
Zinc2.5 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A303 mcg
Vitamin E1.2 mg
Vitamin K2 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate325 mcg
Choline174 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 183. The excerpt below is the record exactly as published.
RICE MUFFINS COFFEE Breakfast Stew Chop fine what meat remains from dinner the preceding 33u LESSONS IN COOKING evening. There should be i c. Melt 2 T butter in a frying pan, add 3 T flour, and stir until well browned. Then add gradually, stirring all the time, 2 c hot water or soup stock, or milk. Season with ^ t salt, dash of pepper, y^ t ground cloves. Stir until boiling, add the chopped meat, heat thoroughly and serve on squares of toast. Garnish with slices of lemon. Rice Muffins Sift together thoroughly i}i c flour, 34 t salt, and i^^ t baking powder. Add ^ c boiled rice, working in with the tips of the fingers, then add gradually ^ c milk, i well beaten egg, and 2 T melted butter
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