Rice Muffins
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Three dozen muffins can be made from the quantities given.
Presented as published in 1880. 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
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 181. The excerpt below is the record exactly as published.
Rice Muffins. One pint of milk, one quart of flour, one pint of boiled rice, three eggs, two table -spoonfuls of sugar, one teaspoon- ful of salt, one of soda, two of cream of tartar. Mix the sugar, salt, soda and cream of tartar with the flour, and rub through a sieve. Beat the eggs and add to the milk. Stir gradually into the flour. When a smooth, light paste, add the rice. Beat thoroughly. Bake thirty-five minutes in buttered pans. Three dozen muffins can be made from the quantities given. Raised Rice Muffins. One pint of warm milk, two cupfuls of warm boiled rice, one quart of bread flour, one teaspoonful of salt
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Cook this with the app: pantry check, scaling, and the assistant.