vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Rice Muffins

Name: Rice Muffins
Yield: 2 servings
Ingredients: Two cups cold boiled rice; 1 pint flour; 1 teaspoonful salt; 1 tablespoonful sugar; 2 teaspoonfuls baking-powder; ^ pint milk; 3 eggs

From The white ribbon cook book, 1894

Serves 2

Presented as published in 1894. 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

666Calories

27 gProtein

111 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories666 kcal

Protein27 g

Carbohydrates111 g

Fiber0 g

Sugars12 g

Total Fat13 g

Saturated Fat4.6 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol294 mg

Sodium1792 mg

Potassium458 mg

Calcium477 mg

Iron8.9 mg

Magnesium58 mg

Phosphorus504 mg

Zinc2.4 mg

Copper0.3 mg

Manganese1 mg

Vitamin D2.7 mcg

Vitamin C0 mg

Vitamin A159 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8.6 mg

Folate236 mcg

Choline242 mg

Caffeine0 mg

Water177 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 72. The excerpt below is the record exactly as published.

Rice Muffins — Two cups cold boiled rice, 1 pint flour, 1 teaspoonful salt, 1 tablespoonful sugar, 2 teaspoonfuls baking-powder, ^ pint milk, 3 eggs

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