Rice Muffins

Name: Rice Muffins
Ingredients: 2 eggs; 1 cup cold left-over rice; 5 tablespoons melted shortening; 14 teaspoon salt; 11% cups flour (Roller Champion); 8 tablespoons baking powder; Scant cup milk; 2 teaspoons sugar

From The Wilson cook book, 1941

Makes 12.

Presented as published in 1941. 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

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 14. The excerpt below is the record exactly as published.

5 cups flour (Roller Champion) 2 tablespoons sugar 2 scant teaspoons Royal Bak- 2 tablespoons lard ing Powder Water (to make a stiff dough) 1 teaspoon salt Beat or run through roller until dough blisters. Mrs. HERBERT ELLIS. Rice Muffins 2 eggs 5 tablespoons melted 1 cup cold left-over rice shortening 14 teaspoon salt 11% cups flour (Roller 8 tablespoons baking powder Champion ) Scant cup milk 2 teaspoons sugar

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