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Rice Muffins

Name: Rice Muffins
Yield: 1 servings
Ingredients: J/2 cup cold boiled rice; 1 cup flour; 1 cup milk; 2 tablespoons melted butter; 2 eggs; A little salt

From The Portland Woman's Exchange Cook Book, 1913

Serves 1

Presented as published in 1913. 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

941Calories

34 gProtein

109 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories941 kcal

Protein34 g

Carbohydrates109 g

Fiber0 g

Sugars12 g

Total Fat41 g

Saturated Fat21 g

Monounsaturated Fat12 g

Polyunsaturated Fat3 g

Omega-30.2 g

Cholesterol459 mg

Sodium240 mg

Potassium681 mg

Calcium386 mg

Iron8.8 mg

Magnesium75 mg

Phosphorus586 mg

Zinc3.2 mg

Copper0.3 mg

Manganese1 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A422 mcg

Vitamin E1.8 mg

Vitamin K2.2 mcg

Vitamin B60.4 mg

Vitamin B122.3 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)8.8 mg

Folate248 mcg

Choline342 mg

Caffeine0 mg

Water308 g

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 69. The excerpt below is the record exactly as published.

Rice Muffins. J/2 cup cold boiled rice. 1 cup flour. 1 cup milk. 2 tablespoons melted butter. 2 eggs, A little salt

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