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Buttermilk Custards
From The Twin-city housewife, 1920
Serves 2
Presented as published in 1920. 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
549Calories
11 gProtein
109 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories549 kcal
Protein11 g
Carbohydrates109 g
Fiber0 g
Sugars106 g
Total Fat15 g
Saturated Fat3.9 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium201 mg
Potassium242 mg
Calcium171 mg
Iron1.2 mg
Magnesium20 mg
Phosphorus208 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A137 mcg
Vitamin E0.6 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate36 mcg
Choline165 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 57. The excerpt below is the record exactly as published.
Buttermilk Custards One tablespoon of butter creamed with one tablespoon of flour, one cup sugar, two eggs beaten separately, one cup buttermilk and a pinch of soda
Cook this with the app: pantry check, scaling, and the assistant.