Muffins
Une tasse de riz, et une cuillerée de beurre, 1 tasse de farine, 1 cuillerée à soupe de sucre, 1 demi cuillerée à café de sel, 1 œuf, 1 cuillerée à café de baking powder délaye au lait doux, battre, faire pâte lisse, cuire dans des moules beurrés.
These are rice muffins — a thrifty, tender Creole way to turn leftover boiled rice into something for the tea table.
- The measures1 cup cooked rice, 1 Tbsp butter, 1 cup flour, 1 Tbsp sugar, ½ tsp salt, 1 egg, and 1 tsp baking powder.
- “Lait doux” = sweet milkThat’s simply fresh whole milk; add enough (about ½–¾ cup) to thin the rice and flour into a smooth, thick batter.
- Fold the rice inCooked, cooled rice gives these muffins their moist, slightly chewy body; break up any clumps so it spreads evenly.
- Real oven heatBake the buttered cups at a moderate-to-hot 400°F for about 20 minutes, until risen and golden.
- Grease wellRice batters like to stick — butter every cup generously, or use paper liners.
Rice was king in Creole Louisiana. The Mississippi delta’s wet lowlands proved ideal for it, and rice appeared at nearly every table, often cooked in quantity and stretched into the next meal. Rice breads, cakes, and fritters like calas all grew from that habit of thrift, and they carry the deep imprint of West African cooks, for whom rice was both a staple and a point of pride. A muffin built on yesterday’s rice is a small, everyday example of the rice-centered kitchen that shaped the region’s cooking.
From page 108 of the 1904 edition.
Original page from the book
