Rice Muffins

Ingredients

• one cup of cold boiled rice
• one pint of flour
• two eggs
• one quart of milk
• one tablespoonful of butter
• one teaspoonful of salt

Method

1. 1

   Beat all ingredients very hard and bake quickly.

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 1. The excerpt below is the record exactly as published.

Rice Muffins.— Take one cup of cold boiled rice, one pint of flour, two eggs, one quart of milk, one tablespoonful of butter, and one teaspoonful of s t, beat very hard and bake quickly . Muffins. — One-half cup butter, one-half cup sugar, two cups milk three : tablespoonfuls yeast powder rubbed thoroughly into a scant quaru of flour, ; and a little salt; bake in muffin rings. qaliv Bund _ One pint sifted flour, one cup white sugar, one scant cup butter, yone cup milk, three eggs, two teaspoonfuls cream tartar, one cup soda, a little salt. Stir all together ; bake twenty minutes. Waffles.— One quart sweet milk, nine well-beaten eggs two tablespoonsful of butter a teaspoonful of soda dissolved in the milk and strained, and two of cre^’tortar Xd with the flour. Make the batter as thick as pound cak, batter. „ . ,, Corn Brea '.—Four eggs, two cups sour milk, two cups sweet milk, three tablespoonfuls sugar, one teaspoonful soda, lard size of hen s egg, which must be melted before mixing, one teaspoonfui salt, corn meal to make batter thin enough to pour. Bake in hot, quick oven. Boston Brown Bread.— Three and three-quarters cups Indian corn meal, two and one-half cups of rye meal, (not flour), two-thirds cup ot molasses, one ouart milk (either sweet or sour), two even teaspoonfuls soda, dissolved in Se Site; steam in the pudding biller five hours; take 0.1 the cover and set in till morning. . . . 'Plannel Cakes witlioiit — Two cups white Indian meal, two quarts mflk one hffi? cSp Teast, flour for good batter, boiling water, a little salt id meal with a pint bailing water; stir in the milk, and strain through a SndSftheu add the flour !ud yeast. Cover and let the batter stand until morning. Salt, and if at all sour, stir in a little soda Corn Cake.— Three eggs whipped light, yolks and whites separately , two cues sour milk or buttermilk, three’ spoonfuls melted butter, one teaspoonfui of ^soda dissolved in boiling water, one tablespoonful white sugar, one small teaspoonfui oflalt Cornfneal enough to make a rather thin batter. Bake in a Shallow pan or m small tins, thirty minutes in a hot oven. Snnihpm Batter-Bread or Egg-Bread — Two cups white Indian meal, one cup cold boiled rice, three eggs well beaten, one tablespoonful melted hotter K and a half cups of milk! or enough for soft batter, one teaspoonfui of salt

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