Rice Muffins No. 2

Name: Rice Muffins No. 2
Ingredients: Beat hard i cup cold boiled rice; 2 eggs; i pint flour; I tablespoonful lard or butter; i teaspoonful salt; enough milk to make a thin batter

From Delicate dishes, 1896

Mrs. M. L. Bradley.

Presented as published in 1896. 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

1157Calories

40 gProtein

195 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories1157 kcal

Protein40 g

Carbohydrates195 g

Fiber0 g

Sugars0.4 g

Total Fat24 g

Saturated Fat9.9 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol401 mg

Sodium2482 mg

Potassium483 mg

Calcium108 mg

Iron16 mg

Magnesium79 mg

Phosphorus472 mg

Zinc3.1 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A252 mcg

Vitamin E1.4 mg

Vitamin K1.2 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)17 mg

Folate449 mcg

Choline297 mg

Caffeine0 mg

Water103 g

As published

This recipe was extracted from Delicate dishes (1896), page 17. The excerpt below is the record exactly as published.

RICE MUFFINS— NO. 2. Beat hard i cup cold boiled rice, 2 eggs, i pint flour, I tablespoonful lard or butter, i teaspoonful salt, enough milk to make a thin batter

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