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Rice Muffins

Name: Rice Muffins
Yield: 1 servings
Ingredients: To half a pint of rice boiled soft; a teacupful of milk; three eggs well beaten; one table-spoonful of butter; as much flour as will make it the consistence of pound-cake batter

From Virginia Cookery-book, 1884

Serves 1

Presented as published in 1884. 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

820Calories

41 gProtein

109 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories820 kcal

Protein41 g

Carbohydrates109 g

Fiber0 g

Sugars12 g

Total Fat35 g

Saturated Fat9.2 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol619 mg

Sodium309 mg

Potassium746 mg

Calcium409 mg

Iron9.7 mg

Magnesium81 mg

Phosphorus681 mg

Zinc3.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A318 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)8.8 mg

Folate271 mcg

Choline484 mg

Caffeine0 mg

Water344 g

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 19. The excerpt below is the record exactly as published.

Rice Muffins. To half a pint of rice boiled soft add a teacupful of milk, three eggs well beaten, one table-spoonful of butter ; add as much flour as will make it the consistence of pound- cake batte

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