Rice Muffins

Name: Rice Muffins
Ingredients: 3 c. flour; i^ c. milk; 1 c. cooked rice; i egg; 2 tbsp. baking powder; 3 tbsp. melted butter; 3 tbsp. sugar; f tsp. salt

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

2129Calories

50 gProtein

391 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories2129 kcal

Protein50 g

Carbohydrates391 g

Fiber0.8 g

Sugars44 g

Total Fat43 g

Saturated Fat23 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol101 mg

Sodium3465 mg

Potassium772 mg

Calcium1815 mg

Iron26 mg

Magnesium144 mg

Phosphorus1198 mg

Zinc4.1 mg

Copper0.7 mg

Manganese3.7 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A315 mcg

Vitamin E1.1 mg

Vitamin K2.8 mcg

Vitamin B60.5 mg

Vitamin B120.7 mcg

Thiamin (B1)3.9 mg

Riboflavin (B2)1.9 mg

Niacin (B3)28 mg

Folate706 mcg

Choline33 mg

Caffeine0 mg

Water274 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 86. The excerpt below is the record exactly as published.

Rice Muffins Ingredients : 3 c. flour i^ c. milk 1 c. cooked rice i egg 2 tbsp. baking powder 3 tbsp. melted butter 3 tbsp. sugar f tsp. salt

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