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Breakfast
Berry Muffins II
A historical breakfast preparation centered on butter, 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
- ¼ cup butter
- ⅓ cup sugar
- 1 egg
- 2⅔ cups flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 cup berries
Make it happen
Directions
- 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.