Rice Muffins (No. 2)
From Physical culture cook book, 1901
Presented as published in 1901. 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
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 10. The excerpt below is the record exactly as published.
Rice Muffins (No. 2). — One cup boiled rice, one cup sweet milk, two eggs, two table- spoonfuls melted butter, one teaspoonful sugar, two of baking powder, and enough flour to make a batter; beat hard and add the baking powder the last thing. Bake in muffin rings, 27. Barley Muffins. — One cup barley flour, two table spoonfuls sugar, one tablespoonful melted butter, one egg, one cup milk, one tea- spoonful baking powder, a little salt. Mix well, beat up and bake in greased muffin pans about twenty to thirty minutes. 28. English Muffins. — One quart1 flour, one- half teaspoonful sugar, one teaspoonful salt, two teaspoonfuls baking powder, one and one- quarter pints sweet milk. Have batter a little stiffer than for griddle cakes. Have a griddle hot and greased, lay greased muffin rings on it, fill them half full, and when risen to the top turn with cake turner. Do not bake too brown. When done, pull apart, to'ast slightly, and butter. Serve at once. THE PHYSICAL CULTURE COOK BOOK. 39 29. Corn Muffins (No. i) (Good). — Two cups Indian meal, o"ne cup flour, two cups milk, one tablespoonful sugar, two tablespoonfuls melted butter
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