Cream Muffins

Name: Cream Muffins
Ingredients: Cream a half cup of butter; with a fourth cup of sugar; add a beaten egg; 2 eups fiour; 3 teaspoons baking-; 1/2 teaspoon sail; Add these to the first mixture alternately with three-fourths of a cup of milk.; Stir in a cup of stewed, stoned prunes which have been cut in pieces.

From True food values and their low costs, 1916

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 23. The excerpt below is the record exactly as published.

Cream Muffins Cream a half cup of butter with a fourth cup of sugar; add a beaten egg. Sift together. 2 eups fiour 3 teaspoons baking- 3 teaspoons baking powder •/i teaspoon sail Add these to the first mixture alternately with AND THEIR WW COSTS 85 three-fourths of a cup of milk. Stir in a cup of stewed, stoned prunes which have been cut in pieces.

Cook this with the app: pantry check, scaling, and the assistant.