Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
1039
Calories
32g
Protein
26g
Fat
165g
Carbs
What these numbers assume — 7 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 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- one cup of boiled rice
- one cup of sweet milk
- five tablespoons of melted butter
- one-half teaspoon of salt
- three teaspoons baking powder
- half cups of flour
- two eggs
- one table- spoon of sugar
Directions
1
One cup of boiled rice, one cup of sweet milk, two eggs, well beaten, five tablespoons of melted butter, one-half teaspoon of salt, one table- spoon of sugar, three teaspoons Baking Powder, and one and one- half cups of flour. Mix into a soft batter which will drop from a spoon. Stir after all the ingredients are in, lightly, but thoroughly and drop the batter into hot buttered muffin rings. — Alleen Wilson.
2
GRAYVILLE COOK BOOK 51
By United Methodist Church (Grayville, Ill.) ·
Recipe sourced from
internet_archive