Rice Muffins

Name: Rice Muffins
Ingredients: One cup of milk; 1^ cups of flour; ^ cup of cold boiled rice; 2 scant teaspoonfuls of Cameo baking powder; a pinch of salt; a teaspoonful of sugar; a heaping teaspoonful of butter; i egg

From Delicate dishes, 1896

Mrs. E. Jones

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

927Calories

35 gProtein

164 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories927 kcal

Protein35 g

Carbohydrates164 g

Fiber0 g

Sugars16 g

Total Fat19 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol226 mg

Sodium1108 mg

Potassium693 mg

Calcium886 mg

Iron12 mg

Magnesium88 mg

Phosphorus743 mg

Zinc3 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.4 mg

Niacin (B3)13 mg

Folate324 mcg

Choline190 mg

Caffeine0 mg

Water273 g

As published

This recipe was extracted from Delicate dishes (1896), page 11. The excerpt below is the record exactly as published.

RICE MUFFINS. One cup of milk, i^ cups of flour, ^ cup of cold boiled rice, 2 scant teaspoonfuls of Cameo baking powder, a pinch of salt, a teaspoonful of sugar, a heaping teaspoonful of butter and i egg

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