Rice Muffins

Name: Rice Muffins
Ingredients: 1J cupfuls flour; 1 egg; 3J teaspoonfuls baking powder; } cupful milk; 2 tablespoonf uls sugar; £ cupful cooked rice; I teaspoonful salt; 2 tablespoonfuls fat

From A text-book of cooking, 1915

Presented as published in 1915. 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

1053Calories

33 gProtein

206 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories1053 kcal

Protein33 g

Carbohydrates206 g

Fiber0.4 g

Sugars31 g

Total Fat12 g

Saturated Fat3.9 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol201 mg

Sodium4101 mg

Potassium543 mg

Calcium1137 mg

Iron14 mg

Magnesium86 mg

Phosphorus803 mg

Zinc3 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A119 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B121.1 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)14 mg

Folate376 mcg

Choline171 mg

Caffeine0 mg

Water225 g

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 89. The excerpt below is the record exactly as published.

RICE MUFFINS 1J cupfuls flour 1 egg 3J teaspoonfuls baking powder } cupful milk 2 tablespoonf uls sugar £ cupful cooked rice I teaspoonful salt 2 tablespoonfuls fat

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