Breakfast
Berry Muffins II
A historical breakfast preparation centered on butter, 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.
- ¼ cup butter
- ⅓ cup sugar
- 1 egg
- 2⅔ cups flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 cup berries
Historical transcription
Source method
- 1
Cream the butter; add gradually sugar and egg well beaten; mix and sift flour, baking powder, and salt, reserving one-fourth cup flour to be mixed with berries and added last; the remainder alternately with milk.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.