Rice Muffins

Name: Rice Muffins
Ingredients: Sift three cups of flour; with four teaspoons of baking powder; one teaspoon of salt; and two-thirds of a cup of sugar.; Add: 2 eggs, well beaten; Yi cup melted shortening; Ji cup cooked rice; Ji cup currants; Ij^ cups water

From True food values and their low costs, 1916

Presented as published in 1916. 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

3119Calories

57 gProtein

464 gCarbs

120 gFat

Full nutrition (34 nutrients)

Calories3119 kcal

Protein57 g

Carbohydrates464 g

Fiber0.4 g

Sugars135 g

Total Fat120 g

Saturated Fat29 g

Monounsaturated Fat47 g

Polyunsaturated Fat31 g

Omega-32 g

Cholesterol372 mg

Sodium4382 mg

Potassium871 mg

Calcium1225 mg

Iron27 mg

Magnesium145 mg

Phosphorus1064 mg

Zinc4.6 mg

Copper0.8 mg

Manganese3.5 mg

Vitamin D2 mcg

Vitamin C101 mg

Vitamin A167 mcg

Vitamin E8 mg

Vitamin K56 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)3.8 mg

Riboflavin (B2)2.2 mg

Niacin (B3)27 mg

Folate700 mcg

Choline296 mg

Caffeine0 mg

Water575 g

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 23. The excerpt below is the record exactly as published.

Rice Muffins Sift three cups of flour with four teaspoons of baking powder, one teaspoon of salt, and two- thirds of a cup of sugar. Add : 2 eggs, well beaten Yi cup melted shortening Yi cup cooked rice Ji cup currants Ij^ cups water

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