Rice Muffins
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
1757Calories
49 gProtein
307 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories1757 kcal
Protein49 g
Carbohydrates307 g
Fiber0.4 g
Sugars50 g
Total Fat39 g
Saturated Fat20 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol273 mg
Sodium2816 mg
Potassium876 mg
Calcium1704 mg
Iron21 mg
Magnesium131 mg
Phosphorus1192 mg
Zinc4.2 mg
Copper0.6 mg
Manganese2.7 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A342 mcg
Vitamin E1.3 mg
Vitamin K2 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)1.9 mg
Niacin (B3)21 mg
Folate545 mcg
Choline197 mg
Caffeine0 mg
Water348 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 54. The excerpt below is the record exactly as published.
Rice Muffins 234 c. flour 1 c. milk % c. hot cooked rice 1 egg 5 tsp. baking powder 2 tbsp. melted butter 3 tbsp. sugar 3^ tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.