Rice Muffins

Ingredients

• half a teaspoonful of salt
• a heaping teaspoonful of baking powder
• two cupfuls of flour
• two well-beaten eggs
• one cupful of sweet milk
• one teaspoonful of melted butter
• one cupful of dry boiled rice

Method

1. 1

   Sift together salt, baking powder, and flour.

2. 2

   Add beaten eggs to milk, stir into flour with melted butter and rice.

3. 3

   Beat thoroughly and bake in buttered pans for thirty-five minutes.

4. 4

   Serve with maple syrup.

As published

This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 7. The excerpt below is the record exactly as published.

Rice Muffins with Maple Syrup Coffee Chocolate with Whipped Cream 20 Breakfasts and Teas Tea. Scalloped Oysters Turkey Salad Cheese Balls Bread and Butter Sandwiches Strawberry Trifle Gipsy Jelly with W hipped Cream Lemon Cocoanut Cake Meringues filled with Preserved Walnuts Tea Cocoa with Whipped Cream Oysters in Potato Balls. Cook the potatoes the day before. While hot mash them, season nicely with salt, paprika and a little celery salt. Add a generous lump of butter, and one or two lightly beaten eggs. Form into little balls with the hands floured. The next morning scoop out a hollow large enough to hold two or three nicely seasoned oysters, press over the part removed, egg and bread- crumb, and fry in a wire basket in deep hot fat. Drain a minute on unglazed paper, and serve at once. Rice Muffins. Sift together half a teaspoonful of salt, a heaping teaspoonful of baking powder, and two cupfuls of flour. Add two well-beaten eggs to one cupful of sweet milk, and stir into the flour, with one teaspoonful of melted butter and one cupful of dry boiled rice

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