Buttermilk Ice Cream

Name: Buttermilk Ice Cream
Ingredients: 1 1/2 cup hot water; 1/2 cup pineapple juice; 3/4 cup sugar; pinch salt; 2 1/4 cups buttermilk; 1/2 teaspoon lemon rind, grated; rind 1/4 orange, grated

From A lady of good taste, 1954

Presented as published in 1954. 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

708Calories

3 gProtein

175 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories708 kcal

Protein2.8 g

Carbohydrates175 g

Fiber3 g

Sugars166 g

Total Fat2.7 g

Saturated Fat1.2 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Cholesterol6.7 mg

Sodium79 mg

Potassium303 mg

Calcium140 mg

Iron0.7 mg

Magnesium30 mg

Phosphorus67 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0.8 mcg

Vitamin C89 mg

Vitamin A34 mcg

Vitamin E0.1 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.5 mg

Folate33 mcg

Choline13 mg

Caffeine0 mg

Water533 g

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 32. The excerpt below is the record exactly as published.

Buttermilk Ice Cream 1% cup hot water lf cup pineapple juice 34, Cup sugar pinch salt rind 14 orange, grated 214 cups buttermilk lf teaspoon lemon rind, grated B

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