Rice Muffins

Ingredients

• 5 units rice
• 4 of flour
• 4 of eggs
• enough milk to make a thin batter
• 1/4 of salt
• 1 of melted butter

Method

1. 1

   Mix all ingredients and bake in small muffin moulds in a brick oven.

Nutrition per serving

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 227. The excerpt below is the record exactly as published.

cient milk to make a thin batter, and bake in muffin tins well buttered or floured. About 2 units of batter go to each mould. 7. Drop Scones. — Take 2 units patent flour, 10 of milk, 1 of oiled butter, 1 of yolk of egg, some salt. Beat to a batter. Add 1 of white of egg well whisked. Oil a frying-pan. Drop the mixture 1 unit at a time. When cooked on one side turn like a pancake. Or they may be made in one large scone and cut to shapes. Serve very hot for tea. 8. Griddle Cakes. — Mix 8 units flour to a stiff paste with water and a little salt. Roll it out to (luarter of an inch thick. Spread it thinly with butter. Fold in three, and roll out again. Do this Housekeeper and Cook 3^7 four times, each time spreading with butter. Cut into thin I'ound cakes and bake on a girdle or tawa. Eat hot with jam. About 3 units of butter will be sufficient for 8 units flour. 9. Oat Cakes. — It is impossible to give exact quantities, as oat- meal varies in its power of taking up water. Take about IG units oatmeal. In 20 units of hot water put 1 of butter, or dripping, and I teaspoon of salt. Mix the oatmeal with this to a medium paste, roll out very thin, cut into rounds with a peg tumbler, and bake a fawn colour on the tawa. If the paste dries and crumbles, add more hot water. A little experience will produce crisp, even cakes. If the meal is very coarse it must be reground. The best oatcakes are made with the grease from fried bacon. 10. Oatmeal Porridge. — Dredge 2 units of oatmeal into 24 units of boiling water in which there is a seasoning of salt. Boil for at least forty minutes. Or, the oatmeal may be set to soak in 5 units of cold water, and then mixed with the boiling water. Porridge can scarcely be overboiled, and should not be pappy, but set like cornflour. 11. Patent Flour.— To every 64 units of flour, best kiln-dried if possible, add 2 of cream of tartar, dried, ground, and sifted. Mix, sift. Then mix in 1 unit carbonate of soda, 1 of salt, 1 of sugiu', each separately dried, ground, and mixed. Sift once or twice thoroughly, and put in a tin for use. Invaluable for all cakes, bread, &c. Keep dry. For larger quantities the proportion is 2 teaspoons cream of tartar, 1 of soda, sugar, and salt to each pound of flour. 12. Brown Bread. — Take 16 units coarse atta or whole flour, J carbonate of soda, ^ salt, ^ cream of tai-tar, 20 of water, or milk and water. Mix the soda and salt intimately with the flour, sifting through a sieve twice. Dissolve the cream of tartar in the water, and mix rapidly hut thoroughly. Bake in a floured tin in a sharp oven for one houi-. White bread may be made the same way, or with the patent flour just mixed with milk and water. To get real whole wheat flour, buy one rupee worth of finest hard red wheat and have it gro\nul and sifted in the compound. About one- eighth will sift out as bran, and may be used for the fowls and horses. 13. Potato Scones. — Sixteen units mashed potatoes ; put into a basin, and mix with 1 of butter, 1 of yolk of egg, and some salt ; add 8 units flour, and, if necessary, a little milk. Roll out as thin as i)ossihle, cut into I’ounds, toast, or hake on a tawa or girdle, butter, pile one on the top of the other ; divide the pile in four with a shar]) knife, and serve as muffins. 3^8 The Complete Indian 14. Rice Muffins. — Five units rice, 4 of flour, 4 of ef^gs, enougli inilk to make a thin batter, ^ of salt, 1 of melted butter. Mix, and bake in a brick oven, in small muffin moulds. 15. Scones.— Five units patent flour, about 10 of milk. Mix very quickly as for rolls, but the dough is a little firmer, and should be cut in^ three-cornered shapes, and baked on a tuwa or native chupatti girdle, first on one side, then on the other. 16. Tea Cakes. — Eight units patent flour, 2 of butter, 4 of eggs

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