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Breakfast
Berkshire Muffins
A historical breakfast preparation centered on corn meal, directly cited to Farmer’s 1910 edition.
BreakfastBrunchVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- ½ cup corn meal
- ½ cup flour
- ½ cup cooked rice
- 2 tablespoons sugar
- ½ teaspoon salt
- ⅔ cup scalded milk (scant)
- 1 egg
- 1 tablespoon melted butter
- 3 teaspoons baking powder
Make it happen
Directions
- 1
Turn scalded milk on meal, let stand five minutes; add rice, and flour mixed and sifted with remaining dry ingredients. Add yolk of egg well beaten, butter, and white of egg beaten stiff and dry.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.