Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
917
Calories
29g
Protein
26g
Fat
141g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoons of butter
- one-half cup of sugar
- three-fourths cup of milk
- one-half cups of flour
- one-half teaspoons baking powder
- one cup of blueberries
- one egg
Directions
1
Two tablespoons of butter, one-half cup of sugar, one egg, three-fourths cup of milk, two and one-half cups of flour, two and one-half teaspoons baking powder, one- fourth teaspoon salt, one cup of blueberries. Mix as cake and add blueberries just before turning into buttered muffin tins. Mrs. O. A. Keeler.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive