vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Buttermilk Ice Cream
From The Henderson cook book, 1914
Serves 3
Presented as published in 1914. 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
469Calories
12 gProtein
19 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories469 kcal
Protein12 g
Carbohydrates19 g
Fiber0 g
Sugars16 g
Total Fat39 g
Saturated Fat22 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat0.6 g
Cholesterol116 mg
Sodium357 mg
Potassium514 mg
Calcium421 mg
Iron0.1 mg
Magnesium37 mg
Phosphorus321 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A153 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline47 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 67. The excerpt below is the record exactly as published.
BUTTERMILK ICE CREAM. One quart fresh buttermilk, % pint of sweet or sour cream, sugar to taste. Flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.