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Buttermilk Pie

Name: Buttermilk Pie
Yield: 5 servings
Ingredients: One pint of buttermilk; l^/o cup of sugar; 1 tablespoon of butter; 3 tablespoons of flour; 4 eggs; Flavor with nutmeg and lemon

From The Henderson cook book, 1914

Serves 5

Recipe by Mrs. R. B. Powell.

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

367Calories

9 gProtein

69 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories367 kcal

Protein8.7 g

Carbohydrates69 g

Fiber0 g

Sugars65 g

Total Fat9.5 g

Saturated Fat3.1 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol166 mg

Sodium160 mg

Potassium195 mg

Calcium136 mg

Iron1 mg

Magnesium16 mg

Phosphorus168 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A110 mcg

Vitamin E0.5 mg

Vitamin K0.4 mcg

Vitamin B60.1 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.4 mg

Folate31 mcg

Choline132 mg

Caffeine0 mg

Water117 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 41. The excerpt below is the record exactly as published.

BUTTERMILK PIE. One pint of buttermilk, l^/o cup of sugar, 1 tablespoon of butter, 3 tablespoons of flour, 4 eggs. Flavor with nutmeg and lemon

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