Rice Muffins
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
1596Calories
64 gProtein
228 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories1596 kcal
Protein64 g
Carbohydrates228 g
Fiber0 g
Sugars36 g
Total Fat48 g
Saturated Fat24 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.1 g
Omega-30.2 g
Cholesterol489 mg
Sodium426 mg
Potassium1579 mg
Calcium1006 mg
Iron16 mg
Magnesium166 mg
Phosphorus1210 mg
Zinc6.2 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D9 mcg
Vitamin C0 mg
Vitamin A486 mcg
Vitamin E1.7 mg
Vitamin K1.2 mcg
Vitamin B60.8 mg
Vitamin B124.9 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)2.6 mg
Niacin (B3)18 mg
Folate449 mcg
Choline427 mg
Caffeine0 mg
Water747 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 15. The excerpt below is the record exactly as published.
Rice Muffins. Strawberries and Cream. Tea. Cocoa. Curried Eggs. — One cup good gravy, six hard-boiled eggs, one teaspoonf ul curty-pow- der. Heat the gravy ; stir into it the curry- powder wet up in a little cold gravy or water, and lay the eggs, each sliced in three, in the scalding gravy. Set the saucepan at the side of the stove where it will not boil, and let it stand ten minutes before sending to table. Rice Muffins. — One cup boiled rice, two eggs, two cups flour, one tablespoonf ul melt- ed butter, pinch salt, three cups milk. Stir 54 FAMILY BREAKFASTS FOR SPRING together the milk, eggs, butter, and salt; beat in the rice and flour ; bake quickly. 7. Fruit. Graham Porridge. Broiled Steak. Stewed Potatoes. Omelet Bread. Coffee. Cocoa. Omelet Bread, — Half -cup flour, three eggs, one tablespoonful melted butter
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