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Buttermilk Pie

Name: Buttermilk Pie
Yield: 24 servings
Ingredients: the yolks of four eggs; one tea-cupful of sugar; one-half cupful of flour; one-half tea-spoonful of soda; two tablespoonfuls of butter; one pint of buttermilk

From The new Kentucky home cook book, 1884

Serves 24

Mrs. Dr. Walt.

Presented as published in 1884. 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

38Calories

2 gProtein

4 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories38 kcal

Protein2 g

Carbohydrates4.1 g

Fiber0 g

Sugars2.1 g

Total Fat2.4 g

Saturated Fat0.6 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol36 mg

Sodium33 mg

Potassium43 mg

Calcium29 mg

Iron0.3 mg

Magnesium3.7 mg

Phosphorus37 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A23 mcg

Vitamin E0.1 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate9.1 mcg

Choline27 mg

Caffeine0 mg

Water25 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 116. The excerpt below is the record exactly as published.

BUTTERMILK PIE. Take the yelks of four eggs, one tea-cupful of sugar, one- half cupful of flour, one-half tea-spoonful of soda, two table- spoonfuls of butter, one pint of buttermilk

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