Rice Muffins

Name: Rice Muffins
Ingredients: One cup milk; i of boiled rice; 2 teaspoonfuls Cameo baking powder; i tablespoonful sugar; a scant pint of flour

From Delicate dishes, 1896

Mrs. L. B. Turrill.

Presented as published in 1896. 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

658Calories

22 gProtein

123 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories658 kcal

Protein22 g

Carbohydrates123 g

Fiber0 g

Sugars24 g

Total Fat9.7 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium1036 mg

Potassium538 mg

Calcium845 mg

Iron8 mg

Magnesium65 mg

Phosphorus576 mg

Zinc1.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.7 mg

Folate201 mcg

Choline43 mg

Caffeine0 mg

Water227 g

As published

This recipe was extracted from Delicate dishes (1896), page 17. The excerpt below is the record exactly as published.

RICE MUFFINS. One cup milk, i of boiled rice, 2 teaspoonfuls Cameo baking powder, i tablespoonful sugar, a scant pint of flour

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