Rice Muffins

Ingredients

• One cup of cold, boiled rice
• one pint of flour
• two well beaten eggs
• one quart of milk
• one tablespoonful of lard or butter
• one teaspoonful of salt
• two of Equity baking-powder

Method

1. 1

   Beat hard, put in muffin-rings, and bake quickly.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 72. The excerpt below is the record exactly as published.

RICE MUFFINS. One cup of cold, boiled rice, one pint of flour, two well beaten eggs, one quart of milk, one table«poonful of lard or butter, one teaspoonful of salt, and two of Equity baking-powder. Beat hard, put in muffin-rings, and bake quickly. CORNMEAL CAKES. To one quart of mush, add, when hot, one-half cup unmelted lard, salt it well when luke-warm, add one-half cup of yeast; make this at noon, and at night add a small teaspoonful of soda, and knead in wheat flour as for biscuits. In the morning, mould in- to biscuits, and let them rise in the pan before baking. Bake in a quick oven. CREAM MUFFINS. One cup of sweet cream, and the same of sweet milk, one pint of flour, three eggs, one tablespoonf ul of melted butter, one tea- spoonful of Equity baking-powder and the same of salt, one tablespoonful of white sugar. Beat the eggs very light, the yolks and whites separately; add the milk to the yolks, put in the salt, shortening, and flour, and lastly the whites of the eggs, stirring lightly. Bake immediately, in well greased rings, half filled with the batter. Your oven should be hot, and the muffins sent to the table as. soon as they are taken up. You can use buttermilk in- BREAKFAST AND TEA CAKES. 123 stead of cream by adding one-half teaspoonful of soda to the buttermilk, and one teaspoonful of Equity baking-powder to the flour. GRAHAM MUFFINS. Three cups of Graham flour, one cup of white flour, one quart of sweet milk, three-fourths of a cup of yeast, one tablespoonful of lard or butter

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