Rice Muffins

Name: Rice Muffins
Ingredients: 2 C. flour; 4 t. baking powder; i t. salt; 2 T. sugar; i C. cooked rice; IC. (?) milk; 1 egg; 2 T. melted butter

From Student's manual in household arts, 1915

Presented as published in 1915. 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

1665Calories

47 gProtein

286 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories1665 kcal

Protein47 g

Carbohydrates286 g

Fiber0.7 g

Sugars37 g

Total Fat39 g

Saturated Fat20 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol273 mg

Sodium4388 mg

Potassium849 mg

Calcium1445 mg

Iron19 mg

Magnesium129 mg

Phosphorus1087 mg

Zinc4.4 mg

Copper0.6 mg

Manganese2.8 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A342 mcg

Vitamin E1.3 mg

Vitamin K2 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)1.7 mg

Niacin (B3)20 mg

Folate528 mcg

Choline199 mg

Caffeine0 mg

Water404 g

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 41. The excerpt below is the record exactly as published.

Rice Muffins. 2 C. flour 4 t. baking powder i t. salt 2 T. sugar i C. cooked rice " IC. (?) milk" 1 egg 2 T. melted butter

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