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Rice Muffins
From Cookery and housekeeping, 1882
Serves 3
Presented as published in 1882. 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
597Calories
23 gProtein
96 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein23 g
Carbohydrates96 g
Fiber0.8 g
Sugars16 g
Total Fat17 g
Saturated Fat6.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol66 mg
Sodium1030 mg
Potassium640 mg
Calcium448 mg
Iron5.7 mg
Magnesium67 mg
Phosphorus455 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A125 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1 mg
Niacin (B3)7.6 mg
Folate169 mcg
Choline86 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 174. The excerpt below is the record exactly as published.
RICE MUFFINS. 2 large teaspoonsful Yeatman's yeast powder ; i^ pints milk. Sift together flour, sugar, salt, and powder, add the milk, and mix into a smooth batter a trifle stiffer than for girdle cakes. Have the girdle heated equally all over, grease it, and lay on the muffin rings, half fill them, and when risen well up to the top of the rings, turn over gently with a cake turner. They should not be too brown, just a buff colour. When they are all cooked, pull each open in half, toast delicately, butter them well. Serve on a folded napkin, piled high and very hot. Rice Muffins. Mix the following ingredients : — I pint flour ; I teacupful boiled rice ; I quart milk ; I tablespoonful butter ; 1 teaspoonful salt ; 2 eggs, beat up
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