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RICE OR CEREAL MUFFINS

Name: RICE OR CEREAL MUFFINS
Yield: 2 servings
Ingredients: 1 cup milk; 1 egg, well beaten; 2 tablespoons melted butter; Y% teaspoon salt; 21% cups flour; 34 cup cooked rice or other cereal; 5 teaspoons baking powder; 2 tablespoons sugar

From Boston Cooking-School cook book, 1896

Serves 2

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

910Calories

26 gProtein

162 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories910 kcal

Protein26 g

Carbohydrates162 g

Fiber0.1 g

Sugars20 g

Total Fat20 g

Saturated Fat9.8 g

Monounsaturated Fat5 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol137 mg

Sodium1613 mg

Potassium461 mg

Calcium851 mg

Iron17 mg

Magnesium68 mg

Phosphorus615 mg

Zinc4.5 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D2.3 mcg

Vitamin C4 mg

Vitamin A272 mcg

Vitamin E0.6 mg

Vitamin K1 mcg

Vitamin B60.6 mg

Vitamin B121.9 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.3 mg

Niacin (B3)14 mg

Folate531 mcg

Choline98 mg

Caffeine0 mg

Water145 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 39. The excerpt below is the record exactly as published.

RICE OR CEREAL MUFFINS 1 cup milk 1 egg, well beaten 2 tablespoons melted butter Y% teaspoon salt 21% cups flour 34 cup cooked rice or other cereal 5 teaspoons baking powder 2 tablespoons sugar

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