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Rice Muffins
From The household (of the Detroit free press), 1886
Serves 3
Presented as published in 1886. 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
549Calories
24 gProtein
80 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories549 kcal
Protein24 g
Carbohydrates80 g
Fiber0 g
Sugars16 g
Total Fat18 g
Saturated Fat7.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol173 mg
Sodium951 mg
Potassium648 mg
Calcium435 mg
Iron5.3 mg
Magnesium65 mg
Phosphorus485 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A157 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)6 mg
Folate149 mcg
Choline156 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 345. The excerpt below is the record exactly as published.
RICE MUFFINS. One tablespoonful of butter, one teaspoonful of salt, one cup of cold boiled rice, two eggs, one quart of milk and one pint of flour
Cook this with the app: pantry check, scaling, and the assistant.