Rice Muffins
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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 royal baker and pastry cook (1902) by New York Cooking School, page 13. The excerpt below is the record exactly as published.
Rice Muffins. — 2 cups cold boiled rice, 1 pint flour, 1 teaspoon sent, 1 tablespoon sugar, teaspoons Royal Baking Powder, pint milk, 3 eggs. Dilute rice, made free from lumps, with milk and beaten eggs; sift to- gether flour, sugar, salt, and powder ; add to rice preparation, mix into smooth, rather firm batter; muffin-pans (flg. VII) to be cold and well greased, then fill % ; bake in hot oven 15 minutes. Hominy Muffins.— Same as rice muffins, substituting 1 cup boiled hominy for the rice. Royal SaIly*Lunn Muffins. — 1 quart flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 1 egg, lii pints milk. Sift together floiir, sugar, salt, and powder ; rub in shorten- ing; add egg, beaten, and milk; mix into rather firm batter ; muffin-pans to be cold and well greased, then fill %. Bake in hot oven 15 minutes. Rye Muffins.— 1 pint rye flour, % pint com meal, % pint flour, 1 teaspoon sugar, 1 tea- spoon salt, 3 teaspoons Royal Baking Powder, 1 tablespoon butter, 2 eggs, 1 pint milk
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