gluten-freenut-freesoy-freefish-freeshellfish-free
Artificial Butter
From Buckeye cookery, 1892
Serves 1
Presented as published in 1892. 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
Nutrition per serving
466Calories
15 gProtein
12 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein15 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat40 g
Saturated Fat21 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol232 mg
Sodium330 mg
Potassium404 mg
Calcium310 mg
Iron1 mg
Magnesium31 mg
Phosphorus312 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A195 mcg
Vitamin E1.1 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate36 mcg
Choline184 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from Buckeye cookery (1892), page 364. The excerpt below is the record exactly as published.
ARTIFICIAL Butrer.—Render beef suet at a very low tempera- ture, churn it in fresh buttermilk and yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.