Rice Muffins

Name: Rice Muffins
Ingredients: Separate two eggs; one cup of milk; a cup and a half of white flour; a half teaspoonful of salt; a teaspoonful of baking powder; one cup of cold boiled rice

From Left overs, 1898

Presented as published in 1898. 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

980Calories

39 gProtein

157 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories980 kcal

Protein39 g

Carbohydrates157 g

Fiber4.5 g

Sugars13 g

Total Fat20 g

Saturated Fat8.2 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol401 mg

Sodium1875 mg

Potassium785 mg

Calcium655 mg

Iron12 mg

Magnesium89 mg

Phosphorus743 mg

Zinc4.2 mg

Copper0.4 mg

Manganese1.6 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E1.9 mg

Vitamin K0.9 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.6 mg

Niacin (B3)12 mg

Folate367 mcg

Choline357 mg

Caffeine0 mg

Water314 g

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 16. The excerpt below is the record exactly as published.

Rice Muffins Separate two eggs ; add to the yolks one cup of milk and a cup and a half of white flour ; beat thoroughly, add a half teaspoonful of salt, a teaspoonful of baking powder and one cup of cold boiled rice

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