Breakfast
Berkshire Muffins
A historical breakfast preparation centered on corn meal, directly cited to Farmer’s 1910 edition.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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
Historical transcription
Source method
- 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.