Rice Muffins

Name: Rice Muffins
Ingredients: 2 cups cold boiled rice; 1 pint flour; 1 teaspoon salt; 1 tablespoon sugar; 1 y teaspoons Royal Baking Powder; y pint milk; 3 eggs

From Royal baker and pastry cook, 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

1330Calories

54 gProtein

220 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories1330 kcal

Protein54 g

Carbohydrates220 g

Fiber0 g

Sugars25 g

Total Fat26 g

Saturated Fat9.2 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol587 mg

Sodium3169 mg

Potassium915 mg

Calcium923 mg

Iron17 mg

Magnesium117 mg

Phosphorus1474 mg

Zinc4.8 mg

Copper0.5 mg

Manganese2 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A318 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B122.7 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)2.1 mg

Niacin (B3)17 mg

Folate472 mcg

Choline484 mg

Caffeine0 mg

Water354 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 9. The excerpt below is the record exactly as published.

Rice Muffins. — 2 cups cold boiled rice, 1 pint flour, 1 teaspoon salt, 1 tablespoon sugar, 1 y teaspoons Royal Baking Powder, y pint milk, 3 eggs

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