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Rice Muffins

Name: Rice Muffins
Yield: 3 servings
Ingredients: 1 cup cold boiled rice; 2 cups flour; 2 eggs; 1 teaspoon salt; 1 tablespoon butter; 1 quart milk

From The household cook book, 1902

Serves 3

Presented as published in 1902. 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 cook book (1902) by Smiley, James B[ethuel],, page 217. The excerpt below is the record exactly as published.

RICE MUFFINS — Use 1 cup cold boiled rice, 2 cups flour, 2 eggs, 1 teaspoon salt, 1 tablespoon butter, 1 quart milk

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