Rice Muffins

Ingredients

• one pint of milk
• one quart of flour
• one pint of boiled rice
• three eggs
• two tablespoonfuls of sugar
• one teaspoonful of salt
• one of soda
• two of cream of tartar

Method

1. 1

   Mix sugar, salt, soda, and cream of tartar with flour, rub through a sieve.

2. 2

   Beat eggs and add to milk.

3. 3

   Stir gradually into flour.

4. 4

   When smooth, add rice and beat thoroughly.

5. 5

   Bake for 35 minutes in buttered pans.

As published

This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 12. The excerpt below is the record exactly as published.

one teaspoonful of salt, half a cake of compressed yeast. Pour the boiling water on the Indian meaL Stir well, and set away to cool. When blood warm add the yeast, salt and sugar to it. Stir this mixture into the flour, and pro¬ ceed as usual. jSWEET BROWN BREA£K — One quart of rye flour, rwo quarts of Indian meal, one pint of Graham flour, all fresh, half a teacupful of molasses or brown sugar, half a pint of potato yeast, ana salt. Mix into as stiff a dough as can be stirred with a spoon, using warm water for wetting. Let it rise several hours or over night, then bake five or six hours. g^ORN CAKE. — One quart of milk, one pint of Indian meal, two eggs, ope teaspoonful of salt, butter the size of an English walnut. Let the milk cdme to a boil, and gradually pour it on the meal. Add the butter and salt, and beat well, and set away in a cool place. Do this at night. In the morning beat thoroughly. Beat the eggs well and add them. Pour the mixture into buttered deep earthen plates. Bake from twenty to thirty min¬ utes. Success depends upon a good beating of the cake in the mornings ■gjj AXSED MUFFINS, — One pint pf warm nu^k, half a cake of compressed yeast, or half a cupfuflpf liquid yeast pbne quart of flour, one tablespoonful of butter. Beat two eggs well, and add them and IBhe salt, butter and yeast to the milk. Stir gradually into the flour. Beat until the batter is light and smooth. Let it rise four hours in a warm place. Fill buttered muffin pans two-thirds to the top with the batter, and let them stand until the batter has risen to the brim. Bake half an hour. y RICE NIXJFEI1NS. — One pint of milk, one quart of flour, one pint of boiled rice, three eggs, two tablespoonfuls of sugar, one teaspoonful of salt, one of soda, two of cream of tartar

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