dessert
Buttermilk Pie
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
550Calories
8 gProtein
115 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories550 kcal
Protein7.8 g
Carbohydrates115 g
Fiber0 g
Sugars112 g
Total Fat8.4 g
Saturated Fat4.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.5 g
Cholesterol27 mg
Sodium257 mg
Potassium331 mg
Calcium281 mg
Iron0.1 mg
Magnesium25 mg
Phosphorus208 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A115 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline36 mg
Caffeine0 mg
Water214 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 27. The excerpt below is the record exactly as published.
Buttermilk Pie. 1 cup buttermilk; 2 eggs; % cup sugar; 1 teaspoon cornstarch; juice and rind of y2 lemon.
Cook this with the app: pantry check, scaling, and the assistant.