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Rice Muffins

Name: Rice Muffins
Yield: 6 servings
Ingredients: 6 cups of rice flakes; 1 1/2 cups of flour; 1 teaspoon of salt; 4 level teaspoons of baking powder; 1 tablespoon of sugar; 2 well-beaten eggs; 2 cups of milk; 2 tablespoons of implied Ko-nut

From The Cook County cook book, 1912

Serves 6

Recipe by Mrs. E. D. Kelley, Winnetka, IL.

Presented as published in 1912. 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

811Calories

19 gProtein

184 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories811 kcal

Protein19 g

Carbohydrates184 g

Fiber0.7 g

Sugars20 g

Total Fat6.6 g

Saturated Fat2 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol72 mg

Sodium2397 mg

Potassium390 mg

Calcium302 mg

Iron51 mg

Magnesium63 mg

Phosphorus428 mg

Zinc21 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D6.4 mcg

Vitamin C32 mg

Vitamin A860 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B62.8 mg

Vitamin B128.7 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)2.6 mg

Niacin (B3)29 mg

Folate2205 mcg

Choline63 mg

Caffeine0 mg

Water94 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 64. The excerpt below is the record exactly as published.

RICE MUFFINS.— Mix 6 cups of rice flakes, IH cups oi flour, 1 teaspoon of salt, 4 level teaspoons of baking powder, 1 tablespoon of sugar, 2 well-beaten eggs, 2 cups of milk, 2 tablespoons of impli- ed Ko-nu

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