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Rice Muffins
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
539Calories
21 gProtein
80 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein21 g
Carbohydrates80 g
Fiber0 g
Sugars6 g
Total Fat16 g
Saturated Fat7.2 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol215 mg
Sodium1173 mg
Potassium382 mg
Calcium459 mg
Iron6.7 mg
Magnesium47 mg
Phosphorus422 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A165 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.5 mg
Folate174 mcg
Choline170 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 24. The excerpt below is the record exactly as published.
BICE MUFFINS. Separate two eggs, beat the yolks, add to them 1 cup milk, 1 cup boiled rice, 1 T. melted butter, y2 tsp. salt. Add to this iy2 cups flour. Beat well. Add the beaten whites of eggs, and lastly 2 tsp. baking powder
Cook this with the app: pantry check, scaling, and the assistant.