Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
937
Calories
32g
Protein
15g
Fat
165g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cupfuls of cold boiled rice
- 1 pint of flour
- 1 teaspoonful of salt
- 1 tablespoonful of sugar
- 1-1/2 teaspoonfuls of baking powder
- 1/2 pint of milk
- 3 eggs
- two-thirds full
- salt
Directions
1
Two cupfuls of cold boiled rice, 1 pint of flour, 1 teaspoonful of salt, 1 tablespoonful of sugar, 1-1/2 teaspoonfuls of baking powder, 1/2 pint of milk, 3 eggs; thin out the rice with the milk and beaten eggs; sift the flour, sugar, salt and powder together; add the rice; mix into a smooth batter; fill muffin pans two-thirds full, having carefully greased them; bake 15 minutes in a hot oven.
By Margaret Brown ·
Recipe sourced from
gutenberg