Rice Muffins

Name: Rice Muffins
Ingredients: 3 c. flour; 2 tb. sugar; £ ts. salt; 1 pt. milk; 5 ts. baking powder; £ c. cooked rice; 2 eggs; 2 tb. butter

From A textbook of domestic science for high schools, 1913

Presented as published in 1913. 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

1893Calories

59 gProtein

370 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories1893 kcal

Protein59 g

Carbohydrates370 g

Fiber0.4 g

Sugars49 g

Total Fat43 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol121 mg

Sodium3714 mg

Potassium1284 mg

Calcium1989 mg

Iron25 mg

Magnesium176 mg

Phosphorus1428 mg

Zinc5.2 mg

Copper0.7 mg

Manganese3.3 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)3.9 mg

Riboflavin (B2)2.4 mg

Niacin (B3)27 mg

Folate653 mcg

Choline89 mg

Caffeine0 mg

Water533 g

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 55. The excerpt below is the record exactly as published.

Rice Muffins 3 c. flour 2 tb. sugar £ ts. salt 1 pt. milk 5 ts. baking powder £ c. cooked rice 2 eggs 2 tb. butter

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