Rice Muffins

Ingredients

• two cupfuls of boiled rice
• the yolks of three eggs
• three cupfuls of milk
• one tablespoonful of butter
• one cupful of flour
• one-half a teaspoonful of baking powder
• one teaspoonful of salt

Method

1. 1

   Mash two cupfuls of boiled rice through a sieve.

2. 2

   Beat the yolks of three eggs very light, add them, then three cupfuls of milk and one tablespoonful of butter.

3. 3

   Sift in one cupful of flour with one-half teaspoonful of baking powder and one teaspoonful of salt.

4. 4

   Fold in the beaten whites of the eggs and bake in muffin rings or gem pans in a quick oven for about fifteen minutes.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 32. The excerpt below is the record exactly as published.

RICE MUFFINS— Mash two cupfuls of boiled rice through a sieve. Beat the yolks of three eggs very light, and add ; then three cupfuls of milk and one tablespoon- ful of butter, then sift in one cupful of flour to which one-half a teaspoonful of baking powder and one teaspoonful of salt have been added. Last of all, fold in the whites of the eggs beaten to a stiff froth and bake in muffin rings or gem pans, in a quick oven for about fifteen minutes. By cooking this batter in well-greased waffle-irons you have rice waffles. SALLY LUNN — Scald one pint of milk and melt in it three tablespoonfuls of butter, one teaspoonful of salt, and one tablespoonful of sugar. Pour it slowly into three cupfuls of sifted flour and beat hard until smooth and light, — firom seven to ten minutes. Then stir in one-half cake of yeast dissolved in a little warm water ; cover the bowl and set in a warm place for the batter to rise. The next morning add three eggs well beaten, and pour the batter into a buttered tin to rise for twenty minutes. Then bake in a quick oven and serve very hot. SWEET POTATO WAFFLES — Mash two cupfuls of boiled sweet potatoes through a sieve, and add two well-beaten eggs, first the yolks and then the whites ; add half a cupful of sugar and beat again, one cupful of melted butter and then one pint of milk. Now add about four tablespoonfuls of flour, enough to make a thin batter. Pour into greased waffle-irons and cook over a quick fire. HOMINY BREAD — Boil until soft one pint of fine hominy. When cool add one tablespoonful of butter

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