Rice Muffins

Name: Rice Muffins
Ingredients: 1 cup boiled rice; 1 teaspoon baking powder; 1 cup milk; 2 teaspoons butter; 1 cup flour; 2 eggs

From The Central cook book, 1924

Presented as published in 1924. 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

750Calories

34 gProtein

110 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories750 kcal

Protein34 g

Carbohydrates110 g

Fiber0 g

Sugars12 g

Total Fat26 g

Saturated Fat7.7 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol422 mg

Sodium708 mg

Potassium677 mg

Calcium642 mg

Iron9.3 mg

Magnesium76 mg

Phosphorus678 mg

Zinc3.2 mg

Copper0.3 mg

Manganese1 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)8.8 mg

Folate248 mcg

Choline337 mg

Caffeine0 mg

Water305 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 39. The excerpt below is the record exactly as published.

Rice Muffins 1 cup boiled rice. 1 teaspoon baking powder. 1 cup milk. 2 teaspoons butter. 1 cup flour. 2 eggs

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